Tuna and mie noodle stir-fry

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the Chinese cabbage, remove the core and thinly slice the cabbage. Wash the shiitake mushrooms, pat dry and slice. Peel the carrot and cut into bite-sized strips. Peel and finely chop the garlic. Wash and trim the spring onions, then cut into fine rings. Wash the chilli, cut open, remove the seeds and finely chop.

2. 02

   Rinse the tuna steaks under running water, pat dry and cut into bite-sized pieces. Heat 2 tbsp groundnut oil in a wok and fry the tuna for 4 minutes on each side. Remove and set aside.

3. 03

   Prepare the mie noodles according to the packet instructions.

4. 04

   Add another 2 tbsp groundnut oil to the wok and sweat 2/3 of the spring onions with the garlic. Add the Chinese cabbage, shiitake mushrooms and carrot strips, then fry, covered, over a low heat for 5–6 minutes. Stir occasionally.

5. 05

   Mix the chopped chilli, lemon juice, fish sauce, rice vinegar, soy sauce and honey, then add to the vegetables in the wok. Simmer, covered, for a further 2–3 minutes. Add the mie noodles and tuna, toss with the vegetables and sauce, then fry, covered, for a further 3 minutes.

6. 06

   Meanwhile, toast the peanuts in a non-stick frying pan without oil. Wash the coriander, shake dry and pick off the leaves.

7. 07

   Garnish the stir-fry with the toasted peanuts, remaining spring onions and coriander leaves, then serve.