NOODLE STIR-FRY
Source: Nick Nairn from Ready Steady Cook

110g/4oz medium egg noodles
drizzle of olive oil
1/2 red onion, peeled and sliced
1/4 corn cob, sweetcorn kernels removed
1/4 green pepper, sliced
1 garlic clove, peeled and crushed
1/4 mango, peeled and chopped
handful of fresh coriander, chopped
squeeze of lime juice
splash of water
splash of soy sauce
1/2 vegetable stock cube
drizzle of sesame oil
salt and freshly ground black pepper
1 tsp cornflour, mixed with water
FOR THE TUNA:
drizzle of oil
1/2 fresh tuna steak

Cook the noodles according to packet instructions. Drain.

Heat the oil in a wok and fry the onion for a few minutes, to soften.

Add the sweetcorn, green pepper, garlic, mango and coriander and stir-fry for a few minutes.

Stir in the lime juice, splash of water and soy sauce. Crumble in the stock cube and add the sesame oil and seasoning. Heat for a further few minutes.

Add the cooked noodles to the pan and cook for 1-2 minutes, adding the cornflour mixture if necessary.

For the tuna, heat the oil in a griddle pan and griddle the tuna steak for 1-2 minutes on each side.

Transfer the noodles to a serving plate and serve the tuna steak on top.