Flounder and Soba Noodles

“Hot and cold, sweet and sour, soft and crunchy: contrasts are what drives the imagination of chefs and home cooks alike. We have hot, pan seared fish with cool, spicy noodles, and fresh broccolini in this week’s offering. At the restaurant we enjoy playing around with contrasting flavors and techniques, and the same goes for when we are in our home kitchen. This dish in particular embodies our appreciation for these contrasts. We hope you enjoy the contradictions contained in the spicy noodle portion! This recipe will serve two with a few noodles leftover for lunch the next day.” – Joe

  1. Flounder
    • 4 ounces Flouder per person
    • 1 tablespoon Salt
    • 1 tablespoon Balsamic Vinegar
    • 1 teaspoon Pepper
    • 1 teaspoon Smoke Paprika
  2. Noodles
    • 1 bundle Soba Noodles
    • 1 medium Shallot – sliced
    • 3 cloves of Garlic – minced
    • 0.5 cup Bell Pepper – sliced
    • 1 tablespoon Ginger – minced
    • 2 Baby Squash – sliced
    • 8 medium Shiitake Mushrooms with stems removed – sliced
    • 1 tablespoon Sriracha
    • 1 tablespoon Lime Juice
  3. Broccolini
    • 1 bunch Broccolini
    • 1 medium Shallot – sliced


  1. Season the flounder with the salt, pepper and smoked paprike and set aside.
  2. Bring a pot of salted water to a boil and cook the soba noodles until soft or for about 5 minutes.
  3. Drain the noodles, toss with olive oil, and allow to cool in the refrigerator.
  4. Sauté the shallot, garlic, and ginger in a skillet over medium heat, until soft and translucent.
  5. Add the mushrooms, squash, and peppers to the skillet.
  6. Turn the heat to medium-high and continue to cook until the squash is soft and tender.
  7. Add the vegetable mixture to the noodles in the refrigerator.
  8. Once cooled, season the noodle mix with the Sriracha, lime juice, salt, and pepper, and set aside.
  9. Sauté the shallot for the broccolini in a skillet over medium heat for about one minute. Add the broccolini and slightly roast.
  10. Add a splash of water. Cover and continue to cook until tender. Season with salt and pepper.
  11. In a third and final skillet, heat a tablespoon of olive oil over medium-high heat.
  12. Once hot, gently lay the flounder down and cook on one side for two minutes. Flip and repeat.
  13. Plate and enjoy.

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