Sweet Snow Pea and Cabbage Stir Fry with Catfish and Chinese Noodles

I can't remember ever using fish as the protein in stir fry. It sounded good but the fish couldn't be a flaky type of fish or it would just shred during the cooking process. My first choice would be monk fish. Monk fish is a firm, white fish that holds together well in soups and stews while being wonderfully flavorful. Unfortunately, I haven't seen monk fish in the market lately.

The other day my eye caught the catfish display at the seafood counter. I thought catfish would be the perfect type of fish for the stir fry dish I had been thinking about creating.

The peas and cabbage ended up being incredibly complimentary to the catfish.

Lesson learned: Be willing to substitute and go with the freshest ingredients you can find.

Sweet Snow Pea and Cabbage Stir Fry with Catfish and Chinese Noodles
8 ounces of snow peas
1 small head of Napa cabbage
1 pound catfish nuggets
4 ounces of dry Chinese noodles
1/2 cup bean sprouts
1/4 cup fish sauce
3 cloves of garlic thinly sliced
2 inch cube of ginger - peeled and minced
5 green onions - thinly sliced
2 tbsp chili garlic sauce
1 tbsp canola or peanut oil
1 tbsp soy sauce
1 tsp sesame oil

Slice the cabbage into thin strips. Cut the catfish nuggets into bite size pieces.

In a bowl, toss the catfish in the sesame oil and soy sauce. Sprinkle on the cornstarch to make a thin coating.

Cook the noodles according to package directions.

In a wok on high heat add the oil. Cook the fish quickly in 2-3 batches until the fish is golden, about 2 minutes per batch, removing to a plate when done. Once the fish has been cooked and removed from the wok, add the peas and chili garlic sauce to the wok. Stir fry the peas for about 2 minutes.

Add in the cabbage, garlic, ginger, and fish sauce. Stir fry for about 3 minutes.

Toss in the fish, sprouts, and green onions, stir fry with the veggies.

Serve stir fry over the noodles and top with a little more chili garlic sauce for extra heat.