Noodles with tuna and Asian greens

Cooking Fish Noodles with tuna and Asian greens

Quick, easy and budget-friendly. These tuna noodles tick all the right boxes.

Lables: Low fat Low kilojoule Low sugar Lactose free Milk free
  1. Combine cornflour, stock, oyster sauce and sesame oil in a jug. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
  2. Meanwhile, heat a wok over high heat. Add peanut oil. Swirl to coat. Add ginger and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add onion and pak choy. Stir-fry for 2 minutes or until vegetables are just tender.
  3. Add noodles and stock mixture. Stir-fry for 1 to 2 minutes or until sauce has thickened and is heated through. Stir in tuna. Serve.

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1 tbsp cornflour
1/3 cup Massel chicken style liquid stock
1/4 cup oyster sauce
1/4 tsp sesame oil
450g packet thin hokkien noodles
2 tsp peanut oil
2cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
3 green onions, cut into 4cm pieces
1 bunch baby pak choy, leaves separated, stems sliced
425g can tuna in springwater, drained, flaked

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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