This is one of my favourite ‘rustle-up’ dinners, for a few reasons: it’s easy, tasty, healthy and QUICK!
I’m not sure if anyone else experiences this, but most days when I get home from work I am STARVING. It’s sometimes borderline ‘hangry,’ and we all know, the best way to avoid that is to ‘snack right’ and eat well throughout the day (little and often and all that), but in reality this is not always feasible. A good way to avoid this is if you have something semi-prepped for when you get in, ready to put your chef-hat on and rustle-up a STORM. This one is also a crowd-pleaser too, if you wanted to impress your friends with an Asian-inspired dinner party.
This recipe serves 2, and takes about 25 mins from start to finish, depending on how quick you are! Here goes;
What you need:
- 1 packet of The Saucy Fish Company Sweet Soy & Chilli Tuna Steaks (240g) -available at most supermarkets
- 1 packet (410g) of free range fresh egg noodles (the ones that go straight to wok, we’re ‘hangry’ remember!)
- 5-6 baby corn, sliced length-ways
- handful of mange-tout, sliced diagonally
- 1 red pepper, de-seeded and sliced thinly
- 2 spring onions, sliced (even the green bits), to serve
- a splash of soy sauce, and some extra to serve
- a splash of ground-nut oil or a heaped teaspoon of coconut oil
What to do:
- Prep the veg as above, to ensure everything is ready for cooking
- Heat a griddle pan or a thick based frying pan on a med-high heat
- Heat the oil in a wok, also on a med-high heat.
- Add the baby corn, mange-tout and red pepper to the wok, with a slash of soy sauce and stir often, leaving them to cook for about 5 minutes.
- Whilst the veg is cooking, add the tuna steaks to the hot griddle pan and leave to cook on one side for 2 minutes.
- Check the veg, giving it a toss in the wok to ensure it’s all coated by the soy sauce, then add the noodles and a little more soy sauce and stir.
- As the noodles begin to warm through in the wok, go back to the griddle pan and use tongs to turn the tuna over, and cook for a further 2 minutes.
- Once the tuna is cooked, transfer it to a chopping board and slice diagonally.
- Now you’re ready to serve: separate the noodles and veg mixture into two bowls.
- Place the sliced tuna steaks on top of the noodles in the bowls, and garnish with the spring onions and a little extra soy sauce.
- E N J O Y !