Step 1

Prepare noodles according to package directions; set aside.

Step 2

If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel.

Step 3

Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.

Step 4

In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.

Step 5

Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover.

Step 6

Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.

Step 7

Wipe out skillet/wok with paper towel. Add remaining sesame oil.

Step 8

Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.

Step 9

In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture.

Step 10

To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.