Nitrate & Nitrite Free Black Pepper Cod Noodle Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width)
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1 ½ tsp freshly cracked black pepper
- ¼ cup water
For the cod
- 4 cod fillets (about 6 oz each), skin removed
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or avocado oil), divided
For the vegetables
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 8 oz snow peas, strings removed
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tsp sesame seeds (optional)
- 1 tsp chili flakes (optional)
Instructions
- 1
Cook the rice noodles in a large pot of boiling salted water according to package directions until tender but not mushy, about 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- 2
Whisk together the soy sauce, oyster sauce, rice vinegar, honey, cornstarch, cracked black pepper, and water in a small bowl until the cornstarch is fully dissolved. Set the sauce aside.
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