Anti Inflammatory Classic Cod Noodle Bowls
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (medium width)
For the broth
- 4 cups low-sodium chicken broth
- 1 cup water
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, peeled and finely grated
- 2 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
For the cod
- 4 cod fillets (about 6 oz each), skin removed
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or avocado oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- 4 scallions, thinly sliced
- 1 cup shredded carrots
- 1 tbsp toasted sesame seeds (optional)
- chili oil or sriracha, for serving (optional)
Instructions
- 1
Cook the rice noodles in a large pot of boiling 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 set aside.
- 2
Combine the chicken broth and water in the same large pot over medium heat. Stir in the soy sauce, grated ginger, and minced garlic. Bring to a gentle simmer and cook for 5 minutes, until the garlic is fragrant and the broth is lightly infused. Watch the garlic closely — it can turn bitter if the heat climbs too high.
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