Soy-cured tuna noodles recipe

(55 ratings)

Whether you use instant noodles or fresh ones, this soy-cured tuna noodles recipe is quick and easy to make.

(Image credit: TI Media Limited)
  • healthy
Nutrition Per PortionRDA
Calories587 Kcal29%
Fat17 g24%

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.

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 to try out? We love this recipe for Wagamama yasai yaki udon noodles, created by the iconic chain for you to make at home.


  • 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




  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies