Asian-Style Tuna Teriyaki Noodles
Ingredients
- 2 tbsp sesame oil
- 1 red pepper
- A handful of baby corn
- A handful of mange tout
- 50ml soya sauce
- 1 tsp maple syrup
- A thumb-sized piece of ginger
- 2 pks Good Catch Naked in Water plant-based tuna
- Juice of 1/2 lime
- 250g cooked vegan noodles
- 2 tbsp sesame seeds
- 2 spring onions
Preparation
Add a tbsp of sesame oil to a wok and heat over a moderate to high heat. Stir fry all the vegetables except for the spring onions for 3-4 minutes, or until just cooked but still retaining some bite and crunch. Remove from the pan and put to one side for later.
Whisk together the soya sauce and maple syrup.
Add the remaining sesame oil and the ginger to the wok, stir fry for 1-2 minutes until fragrant. Add the Good Catch plant-based tuna, along with half of the soya and maple sauce and stir fry for a couple of minutes - moving around in the pan to caramelise, but trying not to break the tuna up too much.
Add the vegetables back to the pan along with the noodles and remaining marinade. Stir fry for a further 1-2 minutes until the noodles are warmed through.
Squeeze over the lime juice, add the spring onions and sprinkle over the sesame seeds to serve.