Ginger Soy Rockfish Noodles

Name: Ginger Soy Rockfish Noodles
Yield: 4 servings
Ingredients: 25 oz raw rockfish fillet (about 20 oz cooked); 8 oz dry wheat noodles; 6 cups stir-fry vegetables; 4 tbsp reduced-sodium soy sauce; 4 tsp sesame oil; 2 tsp each ginger and garlic

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Ginger Soy Rockfish Noodles

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

470calories

42g protein

59g carbs

9g fat

Sodium: Estimate pending

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

25 oz raw rockfish fillet (about 20 oz cooked)
8 oz dry wheat noodles
6 cups stir-fry vegetables
4 tbsp reduced-sodium soy sauce
4 tsp sesame oil; 2 tsp each ginger and garlic

Cooking instructions

Boil noodles, drain, and divide into 4. Cook fish to 145°F. Stir-fry vegetables with sesame oil, garlic, ginger and soy. Portion 5 oz cooked fish with noodles and vegetables.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Soy, Sesame, Fish, Wheat. Contains gluten ingredients. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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