• Bring a large pot of salted water to a boil.


• Peel and mince the ginger.


• Remove the root ends of the bok choy; cut crosswise into 1-inch pieces.


• Thinly slice the scallions crosswise, separating the white bottoms and green tops.

• In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.


• Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.


• Add the edamame and bok choy. Sauté, 2 to 3 min., until beginning to soften; season with S&P.


• Transfer to a bowl and reserve the pan.

• Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.


• Boil, 3 to 5 min., until al dente.


• Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.


• Reserve the pot.

• Meanwhile, pat the cod dry; season with the spices and S&P.


• In the reserved pan, heat a generous drizzle of oil on medium-high.


• Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.


• Transfer to a plate. In the same pan, heat a drizzle of oil on medium.


• Add the ginger and sauté, 1 to 2 min., until fragrant.


• Add ½ the soy sauce, ½ the ponzu and 1 tbsp water. Cook, stirring often, 1 to 2 min., until slightly reduced.


• Return the cod and cook, spooning the sauce over, 30 sec. to 1 min., until glazed.

• Heat the reserved pot on medium-high.


• Add the noodles, vegetables, ½ the green tops of the scallions, and the remaining soy sauce and ponzu.


• Cook, stirring often, 1 to 2 min., until combined.


• If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.


• Divide the noodles between your bowls.


• Top with the cod and spoon any remaining glaze over.


• Garnish with the remaining green tops of the scallions. Bon appétit!

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