Seared Cod & Udon Noodles | Peri's Place For Recipes

Seared Cod & Udon Noodles
Prep Time
10 minutes
Cook Time
15 - 25 minutes
Serves 1


  • 1 Cod Filet
  • 1/4 lb fresh udon noodles
  • 2 oz shiitake mushrooms
  • 1 tbsp finely diced shallots
  • 1/4 lb green cabbage
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp rice flour
  • 1/2 inch piece ginger
  • 1/2 tbsp sesame oil
  • Togarashi spice blend (optional)


  1. Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the ginger. Finely chop the shallot. Cut out and discard the cabbage core; thinly slice the leaves. 
  2. In a small pot, heat 1 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly crispy. Add the ginger, shallots and sesame oil; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant.
  3. Add the cabbage to the pot of mushrooms; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. 
  4. Add the noodles, soy sauce and 3/4 cup of water to the pot of vegetables and heat to boiling on high. Once boiling, reduce the heat to medium and simmer, gently stirring to separate the noodles, 2 to 4 minutes, or until the noodles are tender; season with salt and pepper to taste. Remove from heat. 
  5. While the broth simmers, place the rice flour on a plate. Pat the cod fillet dry with paper towels; season with salt and pepper on both sides. Coat 1 side of the seasoned fillet in the rice flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 1 teaspoons of oil on medium-high until hot. Add the fillet, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat. 
  6. Place the cooked noodles and finished broth in a bowl. Top with the cooked cod fillets. Garnish as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. 

Good to Know

You can use scallions in place of shallots, use only the white part in the broth and use the green to garnish on top.

This dish can easily be doubled, tripled, etc for a hearty light meal.