Crunchy Japanese Fish with Vegetable and Noodle Tos

Name: Crunchy Japanese Fish with Vegetable and Noodle Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound thin spaghetti; Coarse salt; 2 pounds haddock fillets; 2 pinches of cayenne pepper; Zest and juice of 1 lemon; 3 cups Rice Krispies cereal, half crushed, half left whole; 3 tablespoons chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh chives; 1/2 cup butter or margarine, melted; 3 tablespoons vegetable oil (3 times around the pan); 3 garlic cloves, chopped; 2-inch piece of fresh ginger, minced; 1 cup shredded carrots, or 1 carrot, peeled and cut into matchsticks; 2 cups bean sprouts; 1 8-ounce can sliced water chestnuts, drained and chopped; 1 red bell pepper, cored, seeded, and thinly sliced; 6 scallions, thinly sliced on an angle; 1/3 cup tamari (dark aged soy sauce) (eyeball it)

Servings: persons

1/2 pound thin spaghetti
Coarse salt
2 pounds haddock fillets
2 pinches of cayenne pepper
Zest and juice of 1 lemon
3 cups Rice Krispies cereal, half crushed, half left whole
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
1/2 cup butter or margarine, melted
3 tablespoons vegetable oil (3 times around the pan)
3 garlic cloves, chopped
2-inch piece of fresh ginger, minced
1 cup shredded carrots, or 1 carrot, peeled and cut into matchsticks
2 cups bean sprouts
1 8-ounce can sliced water chestnuts, drained and chopped
1 red bell pepper, cored, seeded, and thinly sliced
6 scallions, thinly sliced on an angle
1/3 cup tamari (dark aged soy sauce) (eyeball it)

1
Preheat the oven to 400F.
2
Bring a pot of water to a boil, add the pasta and salt the water.
3
Cook the pasta until slightly undercooked.
4
Drain.
5
While the pasta works, prepare the fish.
6
Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon.
7
Cut the remaining 1/2 lemon into wedges and reserve.
8
Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives.
9
Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet.
10
Bake for 17 to 18 minutes, until evenly golden and crisp.
11
After the fish goes in the oven, heat a large nonstick skillet over high heat.
12
Add the vegetable oil, garlic, ginger, and carrots.
13
Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions.
14
Stir-fry for another 2 minutes and add the drained, hot pasta.
15
Add the tamari and remove from the heat.
16
Toss for a minute for the pasta to absorb the tamari and vegetable juices, and divide the No-Pain Lo Mein among 4 plates.
17
Serve with the crispy oven-fried fish.
18
Pass the lemon wedges at the table.

1006

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound thin spaghetti, Coarse salt, 2 pounds haddock fillets, 2 pinches of cayenne pepper, and more.

Yes, Crunchy Japanese Fish with Vegetable and Noodle Toss falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Japanese Fish with Vegetable and Noodle Toss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions