Whether you use instant noodles or fresh ones, this soy-cured tuna noodles recipe is quick and easy to make.
If you don't quite have all the ingredients for a classic stir-fry then this soy-cured tuna noodles recipe is a perfect alternative. Made with either fresh or tinned tuna, you're bound to already have all of the ingredients you need to make this dish in your store cupboard (opens in new tab).
Ideal if you're looking for just a light lunch, this tuna noodles recipe packs a punch with the spice so you feel fuller for longer as well.
Looking for more great lunch recipes (opens in new tab) to try out? We love this recipe for Wagamama yasai yaki udon noodles (opens in new tab), created by the iconic chain for you to make at home.
Ingredients
- 1 teaspoon coriander seeds, lightly crushed
- Finely grated zest and juice of ½ a lime
- 3 tbsp soft brown sugar
- 1 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 500g (1lb) tuna steak, cut in 2
- 200g (7oz) broccoli, cut into small florets
- 300g pack fresh egg noodles
- 2 tbsp sesame oil
- 4 spring onions, trimmed and sliced
- A handful of fresh coriander leaves
WEIGHT CONVERTER
Method
- Mix the coriander seeds, lime zest, sugar, soy sauce and vinegar in a small bowl, until the sugar dissolves. Put the tuna into a shallow dish and pour over half the marinade. Leave for 15 minutes.
- Blanch the broccoli florets in boiling water for 1-2 minutes, drain, rinse and cool in iced water. Cook the noodles according to pack instructions.
- Heat a pan, add 1 tablespoon of the sesame oil and the tuna and cook for 1-2 minutes each side until just cooked on the outside. Take out and put the tuna on a plate to rest.
- Reheat the pan and lightly fry the spring onions, then add the broccoli and heat through for 2 minutes. Spoon into a warm bowl and mix in the cooked noodles with the remaining sesame oil and some coriander leaves. Divide the noodles between 4 bowls. Break the fish into chunks and place on top.
- Add the lime juice to the rest of the marinade and pour this over the fish and serve in bowls.
Top Tip for making Soy-cured tuna noodles
If you're not keen on tuna, skinless salmon fillet or swordfish works just as well
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
-
Quick chilli beef noodles
By Sue McMahon • Published
-
Tuna fishcakes
These tuna fishcakes are so easy to prepare and make the most beautiful starter, lunch or light supper with a pretty green salad alongside.
By Jessica Dady • Last updated
-
Tuna pasta bake
Tuna pasta bake is a classic family meal. Make this easy tuna, sweetcorn, and pasta bake in just 30 mins for a quick midweek dinner packed full of veggies...
By Jessica Dady • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
Royal Family's Christmas dinner menu at Windsor Castle confuses fans
Royal fans have been left baffled by the Christmas dinner menu's unfamiliar language
By Emma Dooney • Published
-
The Queen's hilariously clever trick to get guests to dinner in a timely manner
Queen Elizabeth II's clever way she got guests to dinner promptly.
By Selina Maycock • Published