This is my quickest fall back dinner recipe. I can make it with pantry staples and whatever fresh ingredients I have left – or none for that matter! Is perfect for when you need a soothing broth, especially in winter or when you have a cold..
If you find you make this often you will start to keep fresh ginger and garlic on hand, or buy the jars of minced ginger and garlic, and even coriander – they work well here.
To make the meal for more than 1 person, simply add another bushel of noodles, another or larger tin of tuna, multiply whatever fresh ingredients you have and repeat the bowl prep.
Pictured: Favourite Fast Noodles with Tuna and Chilli Oil1 - 2 tsp chicken or vegetable stock
1 tbsp light soy sauce or ½ tbsp normal soy sauce
2 tsp sesame oil
1 or 2 kaffir lime leaves if you have them – dried or fresh – you can store fresh leaves in the freezer to note
1 bushel of your favourite noodles per person – whichever you feel like, I switch from udon to ramen to long life noodles..
1 small tinned tuna, no need to drain – whether in springwater, oil etc
1 tbsp capers
1 tsp chilli oil – I like chiu chow chili oil from Asian stores- it is fantastic! And makes this dish
1 tsp sesame seeds- preferably toasted to help absorb the health benefits
1 tsp grated fresh ginger or ground ginger
1 tsp grated fresh garlic or ½ tsp ground
1 tbsp Shaoxing wine or dry sherry
1 small handful fresh coriander leaves
Whatever fresh vegetables you have that will suit- I like bok choy, button mushrooms, broccoli florets, snow peas, green beans, cauliflower florets
Bring a small pan of boiling water to the boil – sprinkle in the stock, add the soy and 1 tsp of the sesame oil and kaffir lime leaves if you have them.
Once boiling, add the noodles, turn heat to comfortable low boil, and turn on a timer to cook as per packet instructions.
In a large serving bowl, add the tuna, capers, chilli oil, the other tsp of sesame oil, sesame seeds, ginger and garlic, wine/sherry – multiplying this for each person in their bowl if cooking for more than 1.
When there is a minute left for the noodles, add the fresh vegetables to cook in the broth - you can add mushrooms at the start to add more flavour to the broth as they will not over-cook. I like to add the greens near the end to keep them with a little crunch.
Serve the noodles and vegetables in the bowl and toss all ingredients together, add as much broth as you are in the mood for, top with the fresh coriander and serve with extra chilli oil on the side.
Serves 1