Crunchy Japanese Fish w/ Noodles

1/2 lb. thin spaghetti
coarse salt
2 lb.s haddock fillets
2 pinches cayenne pepper
zest and juice of 1 lemon
3 cups rice krispies cereal, half crushed, half left whole
3 tbsp. chopped fresh flat-leaf parsley
3 tbsp. chopped fresh chives
1/2 cup butter or margarine, melted

Lo Mein
3 tbsp. vegetable oil
3 garlic cloves, chopped
2" piece of fresh ginger, minced
1 cup shredded carrots, or 1 carrot peeled and cut into matchsticks
2 cups bean sprouts
1 8 oz. can sliced water chestnuts, drained and chopped
1 red bell pepper, cored, seeded and thinly sliced
6 scallions, thinly sliced on an angle
1/3 cup tamari (dark aged soy sauce)

Preheat the oven to 400F.

Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Rain.

While the pasta works, prepare the fish. Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet. Bake for 17-18 minutes until evenly golden and crisp.

After the fish goes in the oven, heat a large nonstick skillet over high heat. Add the vegetable oil, garlic, ginger and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another ? minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute to let the pasta absorb the tamari and vegetable oil, and divide among 4 plates with the crispy oven-fried fish. Pass the lemon wedges at the table.


Number of Servings: 4

Recipe submitted by SparkPeople user PEARLANDOPAL.