Teriyaki Tuna Noodle

This teriyaki tuna albacore noodle has been a big hit among noodle lovers. It has high protein and all the benefits of tuna albacore. And the taste is amazing. This is just the best teriyaki sauce. The teriyaki sauce alone is superb and folks have specifically ask for its ingredients.

My own original recipe.
Prep Time: 15 minutes / Cook Time 20 minutes

Ingredients:

2 fist size fresh Shanghai noodle
1 palm size fresh or frozen white tuna albacore -cut in the shape as you desire
1 big plate sliced Chinese napa or cabbage
2 cloves chopped garlic
1 teaspoon dark soy sauce
1/4 cup chicken broth
4 tbsp olive oil or vegetable oil

Teriyaki Sauce:

1 tbsp ginger sauce
1 tbsp soy sauce
1 tbsp sake
1 teaspoon mirin or honey
1/2 tbsp water

Cooking Directions:

In a bowl, mix the teriyaki sauce ingredients and set aside.

Bring to boil the shanghai noodles for three to four minutes (some noodles may need a little longer to boil but do not cook fresh noodles for more than 7 minutes) and rinse in cold running water. Place the noodles in a strainer and mix evenly with two tbsp of olive oil.

Heat one tbsp olive oil and fry the tuna albacore until golden on both sides and add two teaspoons of teriyaki sauce. Set aside.

Heat another tbsp of olive oil and fry the garlic until fragrant, then add the napa or cabbage. Cook for a few seconds and add the chicken broth, dark soy sauce, and the teriyaki sauce. Simmer until it bubbles then add the noodles. Mix it well with the cooked tuna.

Serve immediately.

This recipe is from my google blog.