CRUNCH-ALICIOUS CATFISH OVER ASIAN NOODLE STIR FRY

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Asian|Pasta|Seafood

Ingredients

2 ½-pounds catfish (or other mild white fish such as haddock, sea bass, etc…), skinned

2, 5.6-ounce jars Heinz 57 Collection Culinary Crunch – Mandarin Orange Miso Crunch flavor

1, 12-ounce package Thai stir fry rice noodles

1 cup pea pods, stringed

12-ounces shiitake mushroom caps, sliced (stems discarded)

1 jalapeño pepper, chopped (including seeds)

1 small red bell pepper, chopped

2 cups Napa or savoy cabbage, chopped into 1” pieces

1 cup scallions, cut into 1” pieces

3 tablespoons oyster sauce

½ teaspoon salt

½ teaspoon black pepper

½ cup cilantro leaves

Instructions

Place your catfish filets in a large ziplock bag. Mix your Culinary Crunch in the jar with a spoon and then measure out ¾ cup and pour it into the bag, over the fish. Gently massage the completely coat on both sides gently rubbing the crunchy goodness onto the flesh of the fish. Let marinade for 30 minutes while you prepare the noodles.

Place the noodles in a 9” x 13” baking dish and place the peapods on top of the noodles. Cover them with boiling water (about 3 cups). Use a fork to ‘wiggle’ in between the noodles to keep them from sticking together. Let them sit until they are softened and al dente in texture, about 30 minutes. Continue to move them around with the fork occasionally while they sit. Preheat oven to 325 degrees.

Heat a large deep non-stick skillet over medium high heat. When the pan is hot place the fish filets ‘top side down’ in the skillet, taking care to make sure they are fully coated with the crunchy goodness! Cook for 2-3 minutes on the first side until golden brown. Flip the filets and cook for an additional 3-4 minutes on the second side until the fish is cooked through and a fork slides easily in and out of the center of the filet. Place the filets on a foil-lined baking sheet and place in the oven to keep warm while you prepare the noodles.

Add the mushrooms and jalapeno to the pan drippings from the fish. Cook, stirring frequently, for 3-4 minutes until the mushrooms release their moisture and begin to lightly brown. Add the red pepper, cabbage, and scallions to the pan and cook, stirring, for 2 more minutes until the cabbage begins to wilt.

Drain the noodles and pea pods in a colander. Add the noodles and pea pods to pan along with 1 full jar of the Culinary Crunch, oyster sauce, salt, black pepper, and half of the cilantro leaves. Continue to cook, tossing constantly, until the noodle well coated and very soft.

Serve the catfish over the noodles and garnish with the remaining cilantro leaves. Drizzle the remaining Culinary Crunch from the first jar over the tops of the fish. DEVOUR!!