Teriyaki tuna with noodle broth

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 2 tablespoon(s) Kikkoman Teriyaki Marinade
• Juice of ½ lime
• 1 tablespoon(s) each sweet chilli sauce and honey
• 4  x 125g tuna steaks
• 750 ml (1¼ pint) hot vegetable stock
• 2 tablespoon(s) dry sherry
• 200 gram(s) medium egg noodles
• 200 gram(s) pak choi, roughly chopped
• 2  carrots, cut into matchsticks
• 250 gram(s) button mushrooms, sliced
• Freshly chopped coriander (optional)

Method

1. Mix together the teriyaki marinade, lime juice, chilli sauce and honey in a large shallow dish. Add the tuna and toss to coat.
2. Put the hot vegetable stock and sherry into a pan and bring to the boil. Add the noodles and cook for 4-5min, then stir in the pak choi, carrots and mushrooms and simmer for 1min.
3. Meanwhile, heat a frying pan until hot. Fry the tuna in the marinade for 2min on each side until just cooked and still slightly pink inside. Cut into thick slices.
4. When the noodles are cooked, divide among four wide bowls, spoon the broth over them, then top each with the tuna and a sprinkling of coriander, if you like.

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