Friday, October 06, 2006

recipe in a dash

*rice noodles and tuna*

1 small can flaked tuna in oil
rice noodles (around ½ cup when blanched)
chopped onions
2 cups thinly chopped Chinese cabbage
garlic powder
1 tbsp. soy sauce
sesame oil
dash of ground black pepper
dash of seasoned salt

1. Pour off excess oil from tuna can, leave a little amount just so the tuna is not dry
2. Sauté with chopped onions in a small pan.
3. Set aside.
4. Blanch rice noodles with hot water for around 4-5 minutes, or until tender but not soggy.
5. In a medium sized pan, sauté onions and chopped Chinese cabbage in vegetable oil.
6. Season with garlic powder, black pepper and soy sauce.
7. Add rice noodles, stir fry for 3 minutes, or until cooked. Remember not to overcook it becomes soggy.
8. Add a few drops of sesame oil.
9. Place noodles in a dish, then top with the sautéed tuna.

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