Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. (Time: 1:15).

Pat tilapia dry, and season both sides with asian garlic and ginger seasoning, 1/4 tsp salt and a pinch of pepper. Cut into 1 inch pieces.

In a bowl, combine the spicy orange sauce and ponzu sauce. Set aside.

Place a large nonstick pan over medium-high heat. Add 1 tsp. olive oil and bok choy stems to hot pan. Stir often until stems just begin to soften, 5-7 minutes. Stir in green tops and cook 1 minute. Transfer to a plate and wipe the pan clean.

Once water is boiling, add noodles and cook until tender, 4-5 minutes.

In the same pan, heat the canola oil. While canola oil heats, add tempura, 1/4 cup water, and a pinch of salt and pepper to a mixing bowl and stir until a thick batter forms. Add additional cold water, 1 Tbsp. at a time, until the consistency is like a thick waffle batter.

Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Add tilapia to hot pan and cook until fish is browned and crispy reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove oil from pan. No need to wipe clean.

In the same pan over medium high heat, add 1 tsp olive oil and the bok choy, cooked lo mein boodles, and orange sauce mixture. Toss to combine.

Plate dish as pictured on front of card, topping with wonton strips. Bon appétit!