Braised Seafood and Vegetable Noodles

Ingredients

• 3  baby bok choy quartered
• 6  baby corns whole canned cut in half diagonally
• 0.5 cup carrots thinly sliced
• 1 teaspoon cornstarch 
• 2 teaspoons cornstarch 
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup green onions thinly sliced
• 0.5 pound pacific halibut filets skinless cut into 1-inch pieces
• 2 tablespoons oyster sauce 
• 2 tablespoons sake dry
• 2 teaspoons sake dry
• 0.3 pound shrimp deveined peeled
• 0.3 cup snow peas cut in half diagonally
• 0.5 cup straw mushrooms canned drained
• 8 ounces udon noodles fresh thick (, round Japanese wheat noodles)
• 1 tablespoon vegetable oil 
• 2 quarts water 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• wok
• slotted spoon

Directions

1. Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.
2. Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.
3. Bring 2 quarts water to a boil in a large saucepan.
4. Add bok choy; cook 3 minutes or until crisp-tender.
5. Remove bok choy from water with a slotted spoon; keep warm.
6. Add noodles to boiling water; cook according to package directions, omitting salt and fat.
7. Drain the noodles. Arrange noodles and bok choy on a serving platter; cover and keep warm.
8. Heat oil in a wok or large nonstick skillet over medium-high heat.
9. Add fish mixture, carrot, and onions; stir-fry 3 minutes or until shrimp are done and fish flakes easily when tested with a fork.
10. Add broth mixture, mushrooms, snow peas, and corn; bring to a boil, stirring constantly. Cook 2 minutes or until sauce is slightly thick. Spoon over noodles and bok choy.