Tuna-steak-noodle-bowl

Tuna steak noodle bowl

Packed with aromatic flavours, this classic Hawaiian-style soup is super-quick to rustle up

By , 17 October 2018

(3 votes)

Tuna steak noodle bowl
  • 25 Mins

  • Serves: 4

  • Price: £1.46 per serving

Nutritional Info
Each 460g serving contains
  • Energy

    1636KJ

    391KCAL

    20%
  • Fat

    7.4g

    low

    11%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    12.4g

    low

    14%
  • Salt

    2.94g

    high

    49%
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 2 large eggs, at room temperature
  • 2tsp rapeseed oil
  • 270g pack frozen Asda Yellowfin Tuna Steaks, thawed
  • 2 reduced-salt chicken stock cubes, made up to 900ml with boiling water
  • 4tbsp sweet chilli sauce
  • 3tbsp reduced-salt soy sauce
  • 1tsp Chinese five-spice
  • 50g frozen edamame beans, thawed
  • 1½tbsp Asda Rice Vinegar
  • 200g pack Asda Egg Noodles
  • 1 carrot, sliced into ribbons with a peeler
  • 3 spring onions, shredded, plus extra to garnish
  • 100g radishes, sliced
Method
  • Put the eggs in a pan of boiling water. Simmer for 6 mins, drain and plunge into iced water until cool. Peel, halve and set aside.

  • Heat the oil in a large pan and fry the tuna for 6-8 mins until cooked. Remove from the pan, rest for 5 mins, then slice.

  • Bring the stock to the boil in a pan. Add the sauces, spice, beans and vinegar. Add the noodles. Simmer, covered, for 3-4 mins, adding the carrot for the last 1 min of cooking.

  • Divide the broth, tuna and veg between 4 bowls. Top each one with ½ an egg, the spring onions and the radishes. Serve immediately.