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Ingredients
- 300 g chilled egg noodles
- 150 g frozen peas
- 200 g cans tuna in spring water, drained and flaked
- 2 tbsp chilli, ginger and garlic sauce (we used Lingham’s)
- 75 g baby spinach
- 2 large courgettes, shredded
- 1 tbsp toasted sesame oil
- 1 tbsp reduced-salt soy sauce
- 2 tbsp crispy shallots
How to Make It
- Bring a small pan of water to the boil, add the noodle sand peas and bring back to the boil for 1 min. Drain, rinse under cold water, then drain again and put in a large bowl.
- Add the tuna and drizzle with the chilli, ginger and garlic sauce. Add the spinach and courgettes, then drizzle over the sesame oil and soy sauce. Toss to combine.
- Divide the tuna and noodle mixture among 4 serving bowls and scatter with the crispy shallots to serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
| Calories 303 kcal Calories from Fat: 69.3 kcal |
|
% Daily Value*
|
| Total Fat 7.7 g 22% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
carbohydrates 28.6 g 22% |
Dietary Fiber 5.1 g 13% |
Sugars 5.5 g 6% |
Protein 27.6 g 55% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |