1/4 cup tamari
1/4 cup fresh lime juice
1 tablespoon minced peeled fresh ginger
2 1/2 teaspoons minced seeded jalapeño (about 1 small jalapeño)
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
1 cup snow peas, trimmed
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
1 cup red bell pepper strips (about 1 large pepper)
4 (6-ounce) skinless halibut fillets
8 ounces buckwheat soba noodles (or Rice noodles if you are gluten free)
1/4 cup chopped fresh cilantro
Preheat the oven to 425 degrees. In a wide, shallow dish (big enough to dip the halibut fillets in), whisk together the first four ingredients (tamari through jalapeño) and set aside.
Fold four (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open the foil and divide the veggies (carrots, onions, snap peas, mushrooms, and bell peppers) evenly among the foil sheets. Dip the halibut fillets into the tamari mixture, turning to coat evenly. Place one fillet on each mound of veggies. Spoon the remaining tamari mixture evenly over each serving. Fold the foil over the halibut and veggies and tightly seal the edges. Place the packets on a baking sheet. Bake them for 13 minutes. Remove them from the oven and let them stand for 3 minutes.
While the packets bake, cook the noodles according to the package directions, omitting salt and fat. Drain and rinse noodles under cold water. Place 1 cup of the noodles on a plate and top with a portion of the contents of a foil packet. Sprinkle each serving with 1 tablespoon of cilantro. Serve immediately.