Step 1

Prepare the noodles according to the package directions, if needed.

Step 2

If frozen, rinse the ice glaze from halibut under cold water. Pat dry with a paper towel. Brush both sides of halibut with half of the sesame oil.

Step 3

Heat a large, nonstick skillet or wok over medium-high heat. Add the fish and cook, uncovered, for about 3 to 4 minutes, or until browned. Shake pan occasionally to keep fish from sticking.

Step 4

Turn the halibut over, reduce the heat to medium and cover. Cook for 5 to 7 minutes for frozen halibut or 2 to 3 minutes for fresh/thawed fish, or until the fish is opaque throughout.

Step 5

Transfer the fillets to a plate and cover to keep warm.

Step 6

Wipe out the skillet/wok with paper towel. Add the remaining sesame oil. Turn the heat up to medium-high then add the bok choy, snap peas, mushrooms and green onions. Stir fry until just cooked, about 2 to 3 minutes. Stir in the noodles, turn off the heat, and cover to keep warm.

Step 7

In a saucepan, whisk the water, miso, and teriyaki sauce until smooth. Bring mixture to boil then reduce heat to a simmer and cook 1 minute.

Step 8

Stir the sauce into warm noodle-vegetable mixture. To serve, divide and portion the noodle mixture into 4 bowls or plates. Top each with a cooked halibut fillet.