|2 • Alaska Cod fillets (4 to 6. oz each), fresh, thawed or frozen|
|1 tbsp • toasted sesame oil|
|1/4 cup • miso paste|
|2 cups • Water|
|2 tbsp • teriyaki sauce or soy sauce|
|8 oz • prepared udon noodles|
|1 • red chili pepper • seeded and thinly sliced|
|4 • green onions • thinly sliced|
|1 cup • Mushrooms • sliced|
|2 cups • fresh stir-fry vegetables|
|• Sweet chili sauce, if desired|
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Heat a wok or large nonstick skillet over medium-high heat. Brush both sides of cod with sesame oil. Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn cod over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove seafood; cover and keep warm.
Add the miso, water and teriyaki or soy sauce to the wok/skillet. Bring to a boil, then reduce the heat to simmer and add the noodles and cook for 5 minutes. Add the chili, onions, mushrooms and stir-fry vegetables and cook an additional 5 minutes.
Ladle the noodle mixture into two wide bowls, then top with a cod fillet. Serve with sweet chili sauce, if desired.