Fresh tuna teriyaki with udon noodles
3 tablespoons, level
Lime Juice, Fresh
1 tablespoon(s), or lemon juice
1 teaspoons, level
350 g, fresh steak, cut into large chunks
Calorie controlled cooking spray
5 spray(s), and 1 teaspoon olive oil
1 clove(s), crushed
4 medium, finely sliced
Amoy Straight to Wok Udon Thick Noodles
1 portion(s), roughly sliced
100 g, fresh
1 tablespoons, chopped
Fresh Vegetable Stock
- Mix together the teriyaki sauce, lime or lemon juice and chilli powder or dried chilli flakes in a shallow, non-metallic dish. Add the chunks of tuna fish and stir to coat.
- Heat the oil and cooking spray in a wok or large frying pan. Add the garlic and spring onions and stir-fry for 2 minutes, then add the tuna fish, reserving the liquid. Stir-fry over a high heat for 1 minute.
- Add the noodles to the wok or frying pan and with the pak choi, bean sprouts, coriander, hot vegetable stock and reserved liquid. Cook gently for another 2-3 minutes.
- Share the mixture between 2 warmed bowls and serve at once.