Ingredients:

2 cups broth (see below)

Baby Bok Choy

1 piece white fish per person

½ lemon

Curry powder

½ onion, chopped

1-2 carrots, chopped or grated

Brown rice noodles (or other spaghetti type noodles or vermicelli noodles)

Broth

You can use vegetable, beef or chicken broth and add a tablespoon of soy sauce and 1 tablespoon of ginger.  If you don’t have broth on hand, I used water, added the soy sauce and ground ginger and some pepper.

Directions:

1. Cook noodles as directed on package.  Set aside.
2. In a pot, add olive oil and cook onion and carrots until nearly cooked through.
3. Add chopped baby bok choy.
4. Squeeze lemon on top.
5. After about a minute or two, add broth.
6. Let simmer, ensuring bok choy starts to wilt and get soft.
7. dust the fish with curry powder, small amount, evenly coating both sides of each piece.
8. Heat olive oil in a hot skillet and cook fish – don’t worry if the fish doesn’t stay whole, you’ll want it in smaller pieces to fit in the bowl anyway. (note: I’ve also done this simply by baking the fish which works well also)
9. In a bowl, layer cooked noodles, broth/bok choy and add cooked fish on top.  Serve, and enjoy!

Note: If you don’t like bok choy or don’t have on hand, use spinach.  Also, this would be easy to sub shrimp or chicken in for the white fish.

*Originally posted on www.bitofmomsense.com