Tuna Udon Stir-Fry

local_grocery_store Ingredients

• 8 oz Udon noodles, cooked according to package instructions
• 2 cans Canned tuna, drained
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 2 Carrots, julienned
• 1 Bell pepper, sliced
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Sesame oil
• 2 Green onions, sliced, for garnish
• 1 tbsp Sesame seeds, for garnish

restaurant_menu Method

1. 1.In a large pan or wok, heat vegetable oil over medium heat.
2. 2.Add minced garlic and ginger to the pan and sauté for 1 minute until fragrant.
3. 3.Add julienned carrots and sliced bell pepper to the pan and stir-fry for 2-3 minutes until slightly softened.
4. 4.Add drained canned tuna to the pan and break it up with a spatula.
5. 5.Add cooked udon noodles to the pan and stir to combine with the other ingredients.
6. 6.In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the stir-fry and toss to coat everything evenly.
7. 7.Continue cooking the stir-fry for another 2-3 minutes until heated through.
8. 8.Garnish with sliced green onions and sesame seeds.
9. 9.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFor a spicier kick, add a dash of sriracha or red pepper flakes to the sauce.
• chevron_rightFeel free to add other vegetables like snap peas, mushrooms, or baby corn to the stir-fry.
• chevron_rightIf you don't have udon noodles, you can use spaghetti or any other type of noodles you prefer.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.