Asian-Style Tuna Teriyaki Noodles
Ingredients
- 2 tbsp. sesame oil
- 1 red pepper, sliced
- a handful of baby corn, cut into 2cm pieces
- a handful of mange tout, sliced in half
- 50ml soya sauce
- 1 tsp maple syrup
- a thumb sized piece of ginger, peeled and finely shredded
- 2 pks. good catch naked in water plant-based tuna
- juice of 1/2 a lime
- 250g cooked vegan noodles
- 2 tbsp. sesame seeds
- 2 spring onions, chopped
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
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