Noodles with tuna and Asian greens

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(1) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Noodle recipes, Nutrition information

Ingredients

• 1 tablespoon cornflour


• 1/3 cup Massel chicken style liquid stock


• 1/4 cup oyster sauce


• 1/4 teaspoon sesame oil


• 450g packet thin hokkien noodles


• 2 teaspoons 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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low fat


• Low kilojoule


• Low sugar

Nutrition

• 1286 kj

  Energy




• 5g

  Fat Total




• 1g

  Saturated Fat




• 4g

  Fibre




• 26g

  Protein




• 37mg

  Cholesterol




• 1196.71mg

  Sodium




• 4g

  Carbs (sugar)




• 38g

  Carbs (total)

All nutrition values are per serve

Notes

Super saver: Serve tuna mixture with jasmine rice instead of noodles and save around $1.52 in total.

• Author: Donna Boyle


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au