Ingredients
Scale
- INGREDIENTS FOR SAUCE
- 6 oz. Red Snapper
- 3/4 cup onion
- 1/2 cup red pepper
- 1/2 cup orange pepper
- 1/2 cup green pepper
- 2 cloves garlic (chopped)
- 1/3 cup bean sprouts
- Chinese oriental noodles
- 2 tablespoon chili paste
- 4 tablespoon olive oil
- 1/4 cup brown sugar
- 2 tablespoon oyster sauce
- 2 tablespoon soy sauce
- salt and pepper to taste
Instructions
- In your skillet, turn the heat up to about medium and add your olive oil. While that is getting warm, go to your red snapper and season it with salt and pepper.
- Once your skillet is ready, go ahead and add your red snapper to the skillet. Depending on the thickness of the cut, it should take about 3-6 minutes on each side (you can also bake this if you would like).
- While your fish is cooking, take another skillet and add the other 2 tablespoons of olive oil to the other skillet and add in your onions, red, orange, and green bell peppers to your skillet (or whatever vegetable you are using) and allow them to cook. This skillet should be on medium heat.
- – CHECK YOUR FISH
- In a pot, place your noodles in them to begin to boil. Now listen, this is very important. I learned this the hard way. These noodles do not take as long as most noodles to cook, Maybe about 10 minutes (that is if you bought them dry). No need to bring the water to a complete boil first. It will be okay to put your noodles in the pot when the water begins to steam. Please check the consistency often because if they cook too long the noodles can become soggy and mushy.
- – CHECK YOUR FISH AND VEGGIES
- While you have those three compartments going, let’s make the sauce!
- In a bowl, combine the chili paste, brown sugar, oyster sauce, and soy sauce. Feel free to adjust to the taste you are looking for.
- Once you have added those ingredients stir them in the bowl.
- – YOUR FISH MAY BE DONE OR CLOSE SO DON’T FORGET ABOUT IT. ALSO, CHECK ON YOUR NOODLES.
- Taste half of one of your noodles to make sure that they are not over or undercooked. I’m giving you the instructions but you have to use your eyes and mouth to see if they are done. These babies can be tricky. Once they are finish, drain them. Do not allow them to sit in the water.
- Once you have drained them place them back in the pot, but not back on the burner and add a little olive oil so they won’t stick.
- – NOW THAT YOU’RE NOODLES ARE DONE… CHECK ON YOUR FISH.
- – If your fish is done to your liking, take off the heat
- In the pan with your veggies add the garlic and sprouts and cook for about 3-5 minutes.
- You might be wondering, why didn’t I add the garlic and sprouts with all the other veggies, right? Well I like the taste of garlic and in my experience adding them first, while cooking other things, can sometimes cook that fresh garlic flavor, that I like, out of the meal. So I add them mid-way through.
- Now that your veggies are almost done, take some tongs and begin to add some of your noodles to the veggie pan. You may have cooked more than needed and that is okay. Just use your eyes to help determine how much enough is.
- Stir your veggies and noodles in the pan and toss so that everything is evenly distributed.
- Now add half of your sauce to that pan and toss to make sure that the flavor is incorporated throughout. Let sit for about 3 minutes.
- Now that your noodles are done and your fish is done, get your plate out, now take your noodles to the plate and add the fish on top of the noodles. Now, take the rest of that sauce and pour it on your fish.