Recipes
Tuna steak noodle bowl
Packed with aromatic flavours, this classic Hawaiian-style soup is super-quick to rustle up
Packed with aromatic flavours, this classic Hawaiian-style soup is super-quick to rustle up
(24 votes)
Cook: 25 Mins
Serves: 4
Price: £1.46 per serving
Nutritional Information
Each 460g serving contains
Energy
1638kj
391kcal
1638kj
391kcal
20%
Fat
7.4g
7.4g
Med
11%
11%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
12.4g
12.4g
High
14%
14%
Salt
2.94g
2.94g
High
49%
49%
of your reference intake.
Typical energy values per 100g:
356kj/85kcal
Typical energy values per 100g:
356kj/85kcal
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, sliced
Method
1
Put 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.
2
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.
3
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.
4
Divide the broth, tuna and veg between 4 bowls. Top each one with ½ an egg, the spring onions and the radishes. Serve immediately.