Tuna Instant Noodle Stir-Fry
Tuna Instant Noodle Stir-Fry
Ingredients
For the Noodles
- 4 instant ramen noodles, discard seasoning packets
For the Stir-Fry
- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 Fuji apple, small, julienned
- 2 cans canned tuna in water, 5 ounce each, well drained
- 2 cups baby spinach
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, optional, for heat
For Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, grated fresh ginger, and red pepper flakes (if using). Set aside.
⏱️ 3 min
- 2
Cook the instant ramen noodles according to package directions, but do not use the seasoning packets. Drain well and set aside.
⏱️ 5 min
- 3
Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced yellow onion and cook for 2-3 minutes until softened. Add the minced garlic, thinly sliced red bell pepper, and julienned carrot. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.
⏱️ 7 min
- 4
Add the well-drained canned tuna and julienned Fuji apple to the skillet. Stir-fry for 1-2 minutes to heat through.
⏱️ 2 min
- 5
Add the cooked and drained noodles to the skillet along with the baby spinach. Pour the prepared sauce over everything. Toss gently but thoroughly until the spinach wilts and all ingredients are well combined and coated with the sauce.
⏱️ 3 min
- 6
Remove from heat. Divide the stir-fry among serving bowls. Garnish with sliced green onions and sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Instant Noodle Stir-Fry
Ingredients
For the Noodles
- 4 instant ramen noodles, discard seasoning packets
For the Stir-Fry
- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 Fuji apple, small, julienned
- 2 cans canned tuna in water, 5 ounce each, well drained
- 2 cups baby spinach
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, optional, for heat
For Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, grated fresh ginger, and red pepper flakes (if using). Set aside.
⏱️ 3 min - 2
Cook the instant ramen noodles according to package directions, but do not use the seasoning packets. Drain well and set aside.
⏱️ 5 min - 3
Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced yellow onion and cook for 2-3 minutes until softened. Add the minced garlic, thinly sliced red bell pepper, and julienned carrot. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.
⏱️ 7 min - 4
Add the well-drained canned tuna and julienned Fuji apple to the skillet. Stir-fry for 1-2 minutes to heat through.
⏱️ 2 min - 5
Add the cooked and drained noodles to the skillet along with the baby spinach. Pour the prepared sauce over everything. Toss gently but thoroughly until the spinach wilts and all ingredients are well combined and coated with the sauce.
⏱️ 3 min - 6
Remove from heat. Divide the stir-fry among serving bowls. Garnish with sliced green onions and sesame seeds before serving.
⏱️ 2 min