In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pescatarian, Protein Plus
2 Servings, 750 Calories/Serving
20–35 Minutes
Think Italian pasta with Asian flavors, and you’ve got these Vietnamese garlic noodles. Made with linguine tossed with tamari, fish sauce, and Parmesan, this dish fuses the best of the East and West.
Nutrition per serving
Calories 750, Total Fat 33g (42% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 950mg (41% DV), Total Carb. 71g (26% DV), Fiber 5g (18% DV), Total Sugars 13g (Incl. 9g Added Sugars, 18% DV), Protein 40g
Contains:
Milk, Fish (anchovy), Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the noodles
Bring a medium sauce pot of water to a boil; add baking soda if using (see Chef’s Tip). Add the linguine noodles and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. Wipe out the pot.
While the water is heating and the noodles are cooking, prepare the fish.
2
Make the honey-umami glaze; prep and cook the fish
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is almost cooked through, 2 to 4 minutes.
Snapper:
Add the fish, skin side down, and cook until the skin is crisp, 2 to 4 minutes. Turn and cook until the flesh is almost cooked through, 2 to 4 minutes.
When the fish is almost cooked through, turn again (skin side down for the snapper) and brush the fish with half the honey-umami glaze. Cook until the glaze is warm and the fish is cooked through, about 1 minute. Transfer to a plate. Do not clean the pan.
While the fish is cooking, prepare the cabbage.
3
Prep and cook the cabbage
In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cabbage and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Stir in the remaining honey-umami glaze and cook until heated through and starting to caramelize, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
4
Prep the remaining ingredients; finish the garlic noodles
In the same pot used for the noodles, warm 1 to 2 tablespoons butter or oil (from your pantry) over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the noodles and stir to combine. Stir in the white parts of the scallions, remaining umami sauce base, Parmesan, and ¼ cup [½ cup] reserved pasta cooking water, adding more if the noodles seem dry. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the garlic noodles and cabbage to individual plates. Top with the fish, garnish with the green parts of the scallions, and serve.