ingredients

 

2 4 6 8 Servings

• 2 tuna steaks

• 2 pak choi

• 1 red pepper

• 8 small shiitake mushrooms

• 1 small red chilli

• 1 fresh ginger

• 300 grams medium egg noodles, wok ready

• 2 tablespoons sesame seeds

• 2 tablespoons dark soy sauce

• 1 tablespoon thai fish sauce

• 2 tablespoons vegetable oil

implements

 

for cooking 2 servings

• griddle pan

• deep pan / wok

• grater

• large plate

instructions

 

1. Deseed and dice the red chilli.

2. Grate 1 teaspoon of fresh ginger.

3. Chop the red pepper into strips and cut 8-10 Shiitake mushrooms in half.

4. Break off the pak choi leaves.

5. Spread 2 tablespoons of sesame seeds on the plate and coat the tuna steaks on one side. Cut each steak into 3 or 4 strips, depending on size of the steak.

6. Pour 1 tablespoon of vegetable oil onto the griddle pan and another one into the deep pan/wok. Put both pans on a medium heat.

7. In the wok place the ginger, chilli and red pepper. Cook for a minute.

8. Add the Shiitake mushrooms, pak choi and 300g of wok-ready noodles.

9. Pour in 1 tablespoon of Thai fish sauce and 2 tablespoons of soy sauce. Stir fry for 3 minutes.

10. In the griddle pan place the tuna steaks and cook each side for :
- 1- 1.5 minutes for rare 
-  1.5 -2 minutes for slightly pink in the middle
-  2- 2.5 minutes for cooked through.
Add a little more time on each side if your steaks are thicker than 2cm.

To serve - Arrange the stir-fry in the middle of the plate with the tuna steaks on top, sesame seed side up. Drizzle with a little more of Thai fish sauce.