Tilapia with Scallions and Ginger over Bean Thread Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4-4 oz. tilapia fillets1 T coconut oil2 inch section of ginger, sliced in 1/4 inch thick slices2 carrots, cut into match sticks2 celery stalks, sliced on the diagonal into thin slices6 asparagus stalks, sliced on the diagonal into thin slices4 dried shitake mushroom caps, soaked in hot tap water for 15 minutes, then remove stems and slice into thin strips4 stalks green onion, sliced thinly on the diagonalSauce:2 T low-sodium soy sauce1.5 T rice wine1.5 tsp. sesame oilNoodles:1 can low-sodium chicken broth3 bundles dried bean thread noodles
1. Place chicken broth in a pan and bring to a boil. While waiting for it to boil, cook fish and veggies.
2. Heat 1/2 T of coconut oil in a non-stick pan, over medium-high heat. Add the four tilapia fillets to pan, cover and cook 3-4 minutes per side. Remove fish to serving platter.
3. Heat 1/2 T of coconut oil in the same pan over high heat. Add ginger slices and stir until fragrant.
4. Add carrots, celery, and asparagus. Stir for 1 minute.
5. Add mushrooms and green onions. Stir until all vegetables are crisp tender.
6. Add sauce and stir to coat vegetables.
7. Pour vegetables and sauce on top of fish.
8. Add the three bundles of bean thread noodles to the broth, turn off heat and stir noodles until soft and translucent.
9. Serve fish and vegetables on top of noodles, removing large slices of ginger.
Serving Size: Makes 4 servings
2. Heat 1/2 T of coconut oil in a non-stick pan, over medium-high heat. Add the four tilapia fillets to pan, cover and cook 3-4 minutes per side. Remove fish to serving platter.
3. Heat 1/2 T of coconut oil in the same pan over high heat. Add ginger slices and stir until fragrant.
4. Add carrots, celery, and asparagus. Stir for 1 minute.
5. Add mushrooms and green onions. Stir until all vegetables are crisp tender.
6. Add sauce and stir to coat vegetables.
7. Pour vegetables and sauce on top of fish.
8. Add the three bundles of bean thread noodles to the broth, turn off heat and stir noodles until soft and translucent.
9. Serve fish and vegetables on top of noodles, removing large slices of ginger.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 375.0
- Total Fat: 7.2 g
- Cholesterol: 55.0 mg
- Sodium: 482.4 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 4.3 g
- Protein: 25.2 g
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