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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stir Fried Halibut with Asian Veggies and Noodles

Source: dLife

Fresh halibut grilled with an asian seasoning sided with vegetables and noodles.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	954.7

Total Carbs	29.5 g

Dietary Fiber	3.1 g

Sugars	4.6 g

Total Fat	60.7 g

Saturated Fat	10.7 g

Unsaturated Fat	6.8 g

Potassium	1304.9 mg

Protein	68.5 g

Sodium	924.6 mg

Dietary Exchanges 60.7 Fat, 1.2 Vegetables, 0.1 Other Carbs, 1.3 Starch, 4.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large bag with a zip top, add the flour, ginger, and 1 piece of fish. Seal bag, pushing out air, and shake to coat. Repeat with the other 3 fish fillets.
Heat oil in a large, deep dish pan or Dutch oven, over medium heat. Add fish and cook until fish flakes easily with a fork, about 3 minutes per side. Use a spatula to remove fish from pan and place on a plate.
Remove pan from heat and spray lightly with vegetable cooking spray (never spray over open flame). Place back on stove and cook the bok choy, peas, and carrots for 1 minute, stirring continuously.
Add in the broth and red pepper, bring to a simmer.
Break the noodles into chunks and add with the teriyaki sauce to the pan; lower heat, cover, and simmer until noodles and vegetables are tender, about 6 minutes, stirring once about halfway through.
Return fish to the pan, turn off heat, and cover; let sit for 2 minutes.