Sweet Sesame Tuna Noodles
with sweetcorn and leek
Meaty, mild tuna is a great pairing with the chewiness of the udon and the slight nuttiness of the sesame oil in this easy noodle recipe.
The quantities provided above are averages only.
Ingredients
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Leek
1 tin(s)
Tuna Chunks in Water
(Contains: Fish)
1 pack(s)
Sweetcorn
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Sweet Asian Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
80 grams
Frozen Edamame Beans
(Contains: Soya)
8 milliliter(s)
Chilli Oil
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Place a large pot over high heat and boil salted water for the noodles.
- Add the noodles and cook until warmed through, 1-2 mins. Once cooked, drain in a colander and pop back in the pot, off the heat.
- Stir through a drizzle of oil to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the leek and season with salt and pepper.
- Cook the leek until softened, 4-6 mins, stirring occasionally.
- Meanwhile, drain the sweetcorn.
- Once the leek is softened, add the sweet Asian sauce, corn, edamame, tuna, sesame oil, soy sauce, chilli flakes and half the apple cider vinegar (per 2P).
- Allow everything to warm through.
- Stir through the drained noodles and mix well.
- Add a splash of water if required. Season to taste with salt and pepper.
- Divide the noodles between deep plates or bowls.
- Drizzle the chilli oil over the top.
