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07-rainbow-tuna-meehoon

Serves 4-6

Prep Time: 20 mins    Cook Time 15 mins

 FR vermicelles FR Sauces Nuoc Mam FR Sauces Soja

Ingredients:

  • 1 can Chunks Tuna in Olive Oil (with oil)
  • 1 packet AYAM Vermicelli, soaked for 5 mins (not too soft) and drained
  • 1 each of red, green and yellow peppers, finely sliced in strips
  • 2 red onions, finely sliced
  • 8 cloves garlic, finely sliced
  • 4 stalks spring onions, finely sliced in strips
  • 1 carrot, finely sliced in strips
  • Oil for cooking

 

Seasoning:

  • 2 tbsp AYAM soya sauce
  • AYAM Fish sauce to taste
  • 3 tsp white pepper powder
  • Calamansi limes cut in half and fried shallots to serve (optional)

 

Method:

Step 1. Heat 50ml oil in a wok and fry onion and garlic till fragrant, add in tuna with olive oil and fry for another 3 minutes. Add in carrot and fry for 1 minute.

Step 2. Pour in 300ml water followed by the seasoning ingredients and bring to boil. Stir in the meehoon and cover to simmer for 5 minutes. Uncover and stir fry till meehoon is just cooked and all liquid has evaporated, add in peppers and seasoning to taste.

Step 3. Serve hot with a squeeze of calamansi lime and some fried shallots.

 

 

Tags: _ Fish, Seafood_ Rice, noodles_ Tuna_ Easy Asian recipes_ Chinese cuisine_ Stir Fry_ Lunch_ Dinner_ Snacks_ All recipes

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