wash and dry the fresh produce

peel and mince the ginger (use the bowl of a teaspoon to peel the ginger)

cut off and discard the root end of the scallion, thinly slice on an angle separating the white bottom and green top.

snap off and discard the stem ends of the snow peas, pull off and discard the tough string that runs the length of each pod. cut the snow peas in half on an angle

in a large pot, heat 2 teaspoons of olive oil on medium-high heat until hot.

add the ginger, white bottom of the scallion and as much of the yuzo kosho as you'd like depending on how spicy you like your food.

season with salt and pepper to taste. stirring frequently, cook for 1 to 2 minutes or until softened and fragrant.

Add noodles to the mixture along with ponzu sauce and cup of water. Re-season with salt and pepper as needed

simmer for 4 to 6 minutes, stirring occasionally until fully combined and noodles are heated thoroughly.

While the broth simmers, place the flour on a plate.

Pat dry the catfish with paper towels, season with salt and pepper on both sides, then dredge the catfish in the flour, fully coating both sides of the fillets

in a large skillet over medium-high heat, add 2 teaspoons of olive oil and allow to get hot.

carefully add the catfish fillets and cook for 3-5 minutes on the first side and 2-3 minutes on the second side. When both sides are lightly browned and fully cooked, remove from the heat.

While the catfish cooks, add the snow peas to the simmering pot of noodles and broth, stirring occasionally. Cook for 1-2 minutes or until snow peas are bright green and tender. Remove from heat and check your seasonings.

Divide the finished noodles, broth and snow peas between 2 bowls. Top with cooked catfish fillets.

Garnish with the green tops of the scallions and as much of the spice blend as you like, depending on how spicy you'd like the dish to be.