Fresh tuna teriyaki with udon noodles
- 3 tbsp teriyaki sauce
- 1 tbsp fresh lime juice, or lemon juice
- 1 tsp chilli powder
- 300 g raw tuna steak, cut into large chunks
- 1 X 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray
- 1 clove garlic, crushed
- 4 individual shallots, peeled, finely sliced
- 300 g cooked udon noodles
- 300 g bok choy, trimmed, leaves sliced
- 100 g fresh bean sprouts
- 1 tbsp fresh coriander, chopped
- 1 whole stock cube, (vegetable), dissolved in 300ml hot water
Combine the teriyaki sauce, lime juice and chilli powder in a shallow non-metalic bowl. Add the tuna and toss well to combine.
Heat a non-stick wok or large non-stick frying pan over a high heat. Add the garlic and spring onions and stir-fry for two minutes. Add tuna, reserving the liquid. Stir-fry over high heat for 1 minute.
Add noodles to wok or frying pan, along with bok choy, bean sprouts, coriander, vegetable stock and reserved liquid. Cook for a further two minutes, or until vegetables are tender crisp.
Serve into two bowls and serve at once.
- This is best made just before serving. However, any leftovers can also be stored in an airtight container in the fridge overnight and either reheated or served as a cold salad.
- Try different greens depending on what’s in season. Chinese broccoli is packed full of goodness and is a great alternative.
- If you don’t have any noodles, try cooking the vegetables without them. You can then serve the greens with the tuna on top of a bed of rice.
- This recipe was written by Weight Watchers as part of Kidspot.com.au’s Positively Life Changing initiative.