Tuna steak noodle bowl
www.asdagoodliving.co.uk
www.asdagoodliving.co.uk
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Ingredients

  • 2 large eggs, at room temperature
  • 12 tsp rapeseed oil
  • 1270 g pack frozen Asda Yellowfin Tuna Steaks, thawed
  • 12 reduced-salt chicken stock cubes, made up to 900ml with boiling water
  • 14 tbsp sweet chilli sauce
  • 13 tbsp reduced-salt soy sauce
  • 11 tsp Chinese five-spice
  • 150 g frozen edamame beans, thawed
  • 11½ tbsp Asda Rice Vinegar
  • 1200 g pack Asda Egg Noodles
  • 11 carrot, sliced into ribbons with a peeler
  • 13 spring onions, shredded, plus extra to garnish
  • 1100 g radishes, sliced
  • 1 Ingredients 2 large eggs, at room temperature 2tsp rapeseed oil 270g pack frozen Asda Yellowfin Tuna Steaks, thawed 2 reduced-salt chicken stock cubes, made up to 900ml with boiling water 4tbsp sweet chilli sauce 3tbsp reduced-salt soy sauce 1tsp Chinese five-spice 50g frozen edamame beans, thawed 1½tbsp Asda Rice Vinegar 200g pack Asda Egg Noodles 1 carrot, sliced into ribbons with a peeler 3 spring onions, shredded, plus extra to garnish 100g radishes, slicedPut the eggs in a pan of boiling water. Simmer for 6 mins, drain and plunge into iced water until cool. Peel, halve and set aside.
  • 1 Heat the oil in a large pan and fry the tuna for 6-8 mins until cooked. Remove from the pan, rest for 5 mins, then slice.
  • 1 Bring the stock to the boil in a pan. Add the sauces, spice, beans and vinegar. Add the noodles. Simmer, covered, for 3-4 mins, adding the carrot for the last 1 min of cooking.
  • 1 Divide the broth, tuna and veg between 4 bowls. Top each one with ½ an egg, the spring onions and the radishes. Serve immediately.

Instructions

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