This is quick and light, yet filling. I love the light texture of the cod combined with the heartiness of the noodles and the sweetness of the bell pepper and edamame. Really wonderful combo! Enjoy!
For wasabi vinaigrette:
-1/3 cup rice vinegar
-1/4 cup sesame oil
-3 Tbs wasabi sauce
-1 large garlic clove
-1/2 tsp ground ginger
-4 cod filets
-3 (3 oz each) packages ramen noodles***discard seasoning packets
-1 red bell pepper, seeded, halved and sliced
-1 cup frozen edamame, shelled
-3 cups baby spinach
In your blender, combine all vinaigrette ingredients and process until smooth.
Line a baking sheet with foil. Place cod on top. Top each piece of fish with 1-2 Tbs of the vinaigrette. Sprinkle with a dash of salt. Broil on HIGH for about 10 minutes.
Meanwhile, cook noodles in boiling water for 2 minutes. Add the bell pepper and edamame and cook for 1 more minutes. Drain and rinse in cold water. Drain again.
To the noodles, add the spinach and give it a good toss.
Divide noodle mixture between 4 bowls. Top each with a piece of cod and sprinkle with sesame seeds. Enjoy!