-
1
In a wok, combine the chicken stock, quartered lemon, parsley stalks and thyme.
-
2
Place the wok over medium-high heat and bring the stock to a boil.
-
3
Place the filets of orange roughy in the bamboo steamer.
-
4
Sprinkle the filets with salt and pepper.
-
5
Place the bamboo steamer over the boiling liquid in the wok.
-
6
Cover the steamer and steam the fish for 4 to 6 minutes depending on thickness of filets, or until the fish is opaque and just cooked through.
-
7
Once the fish is cooked, remove the steamer from the wok.
-
8
In a large saucepan, bring 2 cups of water to a boil over high heat.
-
9
Strain the stock from the wok into the saucepan of boiling water.
-
10
Return the liquid to a boil.
-
11
Add the noodles to the boiling liquid and cook for 4 to 5 minutes or until al dente, stirring often.
-
12
Heat 2 tablespoons of olive oil in the wok over medium-high heat.
-
13
Swirl the wok to coat with the oil.
-
14
Add the asparagus and morels and stir-fry for 2 to 3 minutes.
-
15
Add the garlic to the wok and saute for 1 minute.
-
16
Sprinkle the lemon zest and lemon juice over the vegetables and season with salt and pepper.
-
17
Toss the stir-fried vegetables with 3 tablespoons of the noodle cooking liquid.
-
18
Remove from heat.
-
19
Strain the noodles from the cooking liquid, then season the noodles to taste with salt and pepper.
-
20
Toss the noodles with 1 tablespoon of olive oil.
-
21
Using a two-pronged carving fork, twist the noodles around the fork and divide them among 4 plates.
-
22
Place 1 orange roughy filet over each plate of noodles.
-
23
Divide the stir-fried vegetable among the 4 plates.
