Teriyaki Tuna with Noodles and Pak Choi

We have a lot of tuna and scallop dishes from drgourmet, that have this kind of look and feel. So this is something we could easily eat for a main evening meal that would fit right in to our plan. A lot of the drgourmet stuff is the fish/veg/sauce and then served with rice, this is good as it has noodles built right in. From delicious magazine December 2005, edited to serve 2. Calorie count 500 on the button.


  • 200 gms tuna, cut into strips
  • 1.5 tbsps teriyaki marinade
  • 1.5 tbsps light soy sauce
  • 1 tbsp vegetable oil
  • 0.5 tbsp sesame oil
  • 1 spring onion finely chopped
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 125 gms dried medium egg noodles (or ready-to-wok)
  • 100 gms pak choi, leaves separated and torn if large
  • 50 ml plus a splash of water
  • 0.5 tbsp sesame seeds

Marinade the tuna in the teriyaki (doesn't say how long).

Mix soy, half vegetable oil, sesame oil, onions, garlic and ginger in a small bowl and set aside.

Cook the noodles unless you're using ready-to-wok.

Heat the rest of the oil, drain the fish and sear over high heat, both sides, for 1 minute each side. Put on a warm plate.

Add the pak choi and a splash of water to the pan and cook for 1 minute.

Add noodles, water and the sauce mixture from the small bowl. Stir-fry until warmed through.

Put noodle mixture in bowls, top with tuna and sprinkle with sesame seeds.

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