Name: Tuna with fried noodles and cabbage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram piece tuna, cut into 2cm pieces; 1/4 cup (60ml) light soy sauce; 1 tablespoon wasabi; 1 tablespoon lime juice; 1 tablespoon grated palm sugar; 440 gram fresh thin egg noodles; 2 tablespoon peanut oil; 1 1/2 cup (120g) finely shredded cabbage; 1/2 cup (125ml) sweet chilli sauce; 1 tablespoon fish sauce; 2 green onions, sliced thinly

Ingredients

600 gram piece tuna, cut into 2cm pieces

1/4 cup (60ml) light soy sauce

1 tablespoon wasabi

1 tablespoon lime juice

1 tablespoon grated palm sugar

440 gram fresh thin egg noodles

2 tablespoon peanut oil

1 1/2 cup (120g) finely shredded cabbage

1/2 cup (125ml) sweet chilli sauce

1 tablespoon fish sauce

2 green onions, sliced thinly

Method

1.Combine tuna, soy, wasabi, juice and sugar in medium bowl. Drain tuna; reserve 2 tablespoons of the marinade.

2.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

3.Heat half the oil in wok; stir-fry tuna, in batches, until browned and cooked as desired. Remove from wok.

4.Heat remaining oil in wok; stir-fry cabbage until wilted. Add noodles, reserved marinade, sweet chilli sauce and fish sauce; stir-fry until mixture boils, season to taste. Serve noodles topped with tuna and onions.

Salmon or ocean trout can be used in place of the tuna.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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