Tuna noodle
Nutrition per serving
| Calories | 756 kcal |
| Protein | 41.8 g |
| Carbs | 101.9 g |
| Fats | 18.4 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 11 g |
| Polyunsaturated Fat | 3.1 g |
| Sugars | 7.6 g |
| Fiber | 6.3 g |
| Sodium | 968 mg |
Ingredients
| Rice Noodles | |
| Shallots | |
| Button Mushrooms | |
| Cornstarch (Corn flour) | |
| Chicken Stock | |
| Peas Green, Frozen | |
| Fish, tuna, white, canned in water, drained solids | |
| Chinese Cabbage (pak-choi, bok-choi) | |
| Lemongrass Paste | |
| Olive Oil |
1. Slice the shallots, ensure mushrooms have been sliced, and drain and chunk up the tuna.
2. Add noodles to a bowl and add boiling water so as to cover noodles. Leave to soften for 3–4 minutes. Drain water and leave to side.
3. Add olive oil to frying pan using a medium heat. Add the sliced shallot and mushroom to pan. Add the lemongrass paste and cook for 2–3 minutes.
4. Add a little cornflour into the stock to make a paste, then add to pan with remaining stock. Then add Chinese cabbage, peas, with the tuna to the pan and cook for 4–5 minutes, so that the tuna is cooked through.
5. Add waiting noodles an greens to pan. Mix thoroughly and stir for 1–2 minutes. Then plate and serve.