Wasabi Tuna Steaks with Hokkien or Udon Noodles
Experience the perfect harmony of bold, zesty flavors with these Wasabi Tuna Steaks with Hokkien or Udon Noodles. This quick and easy recipe combines succulent, seared tuna steaks coated in a tangy wasabi and soy sauce marinade with a vibrant medley of julienned carrots, crisp red bell peppers, and tender baby spinach. Tossed with silky noodles and a rich blend of oyster, hoisin, and lime juice, this dish delivers an irresistible fusion of umami and spice. Finished with a garnish of green onions and sesame seeds, it’s a restaurant-quality meal ready in just 35 minutes. Ideal for weeknight dinners or special occasions, this recipe is packed with protein, fresh vegetables, and bold Asian-inspired flavors that are sure to impress. Perfect for fans of quick, flavorful, and healthy seafood dishes!
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Recipe Information
Ingredients
- 4 pieces Tuna steaks
- 6 tablespoons Soy sauce
- 2 teaspoons Wasabi paste
- 1 teaspoon Ginger (fresh, grated)
- 3 units Garlic cloves (minced)
- 3 tablespoons Vegetable oil
- 400 grams Hokkien or Udon noodles
- 2 tablespoons Sesame oil
- 1 large Carrot (julienned)
- 1 unit Red bell pepper (thinly sliced)
- 2 cups Baby spinach leaves
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Lime juice
- 2 units Green onions (sliced)
- 1 tablespoon Sesame seeds
Instructions
In a small bowl, mix 4 tablespoons of soy sauce, wasabi paste, and grated ginger to create a marinade.
Rub the marinade generously onto all sides of the tuna steaks. Let them rest for 10 minutes while you prepare the other ingredients.
In a large pot, bring water to a boil and cook the Hokkien or Udon noodles according to the package instructions. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium-high heat. Sear the tuna steaks for 1-2 minutes on each side for medium rare, or cook longer according to your preference. Remove from the pan and let rest.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and the sesame oil. Sauté the garlic, carrot, and red bell pepper for 2-3 minutes until tender-crisp.
Add the cooked noodles to the skillet along with the remaining 2 tablespoons of soy sauce, oyster sauce, hoisin sauce, and lime juice. Toss everything together over medium heat until well combined.
Stir in the baby spinach leaves and cook for an additional minute until wilted.
Divide the noodles onto four serving plates. Slice the rested tuna steaks and place them on top of the noodles.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 39.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6449 mg | 280% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.9 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 240 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3953 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
