Description
The aroma is out of this world. This Asian-inspired recipe yields very generous helpings, and is chock-full of veggies and lean protein. Lemongrass and lime give it a nice sour punch. Can easily be tweaked to make it gluten free. Garnish with any leftover cilantro and green onion, if desired.
Ingredients
- 4 cups water
- 2 (6 ounce) swordfish steaks
- salt and freshly ground black pepper to taste
- 2 tablespoons reduced-sodium vegetable bouillon
- 1 medium lime, juiced, divided
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 tablespoons reduced-sodium soy sauce
- 4 green onions, chopped
- 1 red jalapeno pepper, seeded and diced, or to taste
- 1 stalk lemongrass, split lengthwise
- 5 sprigs cilantro, stemmed and roughly chopped
- 1 tablespoon minced garlic, divided
- 1 ounce finely chopped ginger
- 2 tablespoons olive oil, divided
- 5 ounces shiitake mushrooms, stemmed and sliced
- 2 heads baby bok choy, cut into 1-inch pieces
- 14 ounces buckwheat noodles
- 3 drops sesame oil, or more to taste
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 4