5 from 1 vote
Asian Noodle Bowls with Sesame Fish, Cucumber and Radishes {GF, DF}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A simple 30 minute Asian noodle bowls made with thin rice noodles, sesame seed crusted white fish fillets, and cucumbers and radishes in matchsticks. A perfect weeknight dinner meal. Gluten Free and Dairy Free.

Course: Dinner
Cuisine: Asian, gluten free, Healthy
Servings: 4
Calories: 370 kcal
Author: Vicky Berman
Ingredients
  • 1 pound firm white fish fillets I used sea bass
  • salt/pepper to taste
  • 1/4 - 1/2 cup sesame seeds
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced ginger
  • 8 ounces thin rice noodles
  • 2 tablespoons oyster sauce
  • 1 tablespoon gluten free tamari
  • 1-2 teaspoons chili garlic sauce depending on desired spice level
  • 1-2 teaspoons sesame oil
  • 1 large cucumber peeled and cut into matchsticks
  • 8 radishes cut into matchsticks
  • additional sesame seeds for garnish
Instructions
  1. Soak rice noodles in water for 5-10 minutes.
  2. Heat pan over medium-high heat and add oil.
  3. Season fish with salt/pepper and dredge fish in sesame seeds, pushing down on the fish to make sure they stick.
  4. Cook fish in pan until browned and cooked through on both sides, 4-6 minutes per side. Remove.
  5. Add minced ginger to the pan and cook until aromatic (1 minute). Add noodles, and cook for 1-2 minutes.
  6. Add oyster sauce, tamari, chili garlic sauce and sesame oil. Mix, until thoroughly incorporated.
  7. Add cucumber and radishes and mix.
  8. Serve noodles topped with fish and sprinkled with sesame seeds.