Oriental Halibut Stir-Fry

• 1/2 cup rice wine vinegar
• 1/3 cup low-sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons sesame oil
• 2 (3-ounce) packages dry ramen noodles, broken
• Vegetable cooking spray
• 2 teaspoons vegetable oil, divided
• 2 pounds halibut steak (1 inch thick), cut into 2-inch pieces
• 2 tablespoons peeled, minced gingerroot
• 2 (6-ounce) packages frozen snow pea pods
• 2 cups thinly sliced sweet red pepper
• 2 large stalks celery, sliced diagonally into 1/4-inch pieces
• 1/4 cup fresh cilantro leaves

1. Combine first 4 ingredients; stir well, and set aside.
2. Cook ramen noodles according to package directions, omitting seasoning packets. Drain and set aside.
3. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375u0b0) until hot. Add fish and gingerroot; stir-fry 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove fish from wok, and set aside.
4. Drizzle remaining 1 teaspoon oil around top of wok; add snow peas, pepper, and celery. Stir-fry 2 to 3 minutes or until crisp-tender; reduce heat. Add vinegar mixture, noodles, and fish to wok. Cook, stirring constantly, until thoroughly heated. Sprinkle with cilantro.

rice wine vinegar, soy sauce, sugar, sesame oil, ramen noodles, vegetable cooking spray, vegetable oil, gingerroot, snow, sweet red pepper, stalks celery, fresh cilantro

Taken from www.myrecipes.com/recipe/oriental-halibut-stir-fry (may not work)