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Noodles with tuna and Asian greens

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 tablespoon cornflour
  • 1/3 cup Massel chicken style liquid stock
  • 1/4 cup oyster sauce
  • 1/4 teaspoon sesame oil
  • 450g packet thin hokkien noodles
  • 2 teaspoons peanut oil
  • 2cm piece fresh ginger, peeled, grated
  • 1 garlic clove, crushed
  • 3 green onions, cut into 4cm pieces
  • 1 bunch baby pak choy, leaves separated, stems sliced
  • 425g can tuna in springwater, drained, flaked


  • 1
    Combine cornflour, stock, oyster sauce and sesame oil in a jug. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
  • 2
    Meanwhile, heat a wok over high heat. Add peanut oil. Swirl to coat. Add ginger and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add onion and pak choy. Stir-fry for 2 minutes or until vegetables are just tender.
  • 3
    Add noodles and stock mixture. Stir-fry for 1 to 2 minutes or until sauce has thickened and is heated through. Stir in tuna. Serve.

Source: taste.com.au


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