Full ingredients list:
50g vermicelli rice noodles
olive oil spray
2 shallots, sliced
3 to 4 medium button mushrooms, sliced
2 teaspoons Gourmet Garden lemongrass paste
2 teaspoons cornflour
1/2 cup reduced-salt chicken or vegetable stock
1/3 cup frozen peas and sweet corn mix
95g can tuna in spring water, drained, chunked
1 1/2 cups shredded Asian greens
Nutritional information (per serve)
Instructions and steps:
Step 1 Place noodles in a bowl and cover with boiling water. Leave to soften for 3–4 minutes, then drain and set aside.
Step 2 Spray a small frying pan with olive oil; set over medium heat. Add sliced shallot and mushroom to pan with lemongrass paste; cook for 2–3 minutes, or until soft. Mix a little of the cornflour into stock to make a paste, then add to pan with remaining stock. Add peas and sweet corn to pan with tuna. Cook for 4–5 minutes, or until tuna is heated through.
Step 3 Add reserved noodles and Asian greens to pan. Toss for 1–2 minutes, or until greens are tender. Serve immediately.
You can replace the button mushrooms in this recipe with Asian mushrooms.
About this recipe
First published: March 2014