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30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | halfbakedharvest.com @hbharvest
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4.88 from 8 votes

30 Minute Korean Tuna and Stir Fried Shishito Pepper Rainbow Veggie Noodles.

The entire recipe is really fast cooking. Everything comes together in around 30 minutes, and you know, it's pretty healthy too!! Hello, I mean rainbow veggie noodles for crying out loud!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian, korean
Keyword: peppers, stir fry, tuna
Servings: 4 Servings
Calories: 607kcal
Author: halfbakedharvest

Ingredients

Sauce

  • 3/4 cup soy sauce I like to use reduced sodium
  • 1/4 cup brown sugar
  • 2-3 tablespoons [Gochujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=srem1/em1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang] Korean chile paste, I used 3 tablespoons
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced or grated
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sambal olek chili paste

Tuna + Noodles

  • 2-4 ahi tuna steaks
  • 8-12 ounces glass noodles (Cellophane Korean Sweet Potato Noodles or any of your favorite noodles can be used)*
  • 2 tablespoons sesame seed oil
  • 2 large carrots chopped into matchsticks
  • 1 red bell pepper sliced thin
  • 8 ounces mushrooms sliced
  • 1 zucchini sliced thin or spiralized
  • 2 green onions chopped
  • 1/4 cup sesame seeds
  • 1 small bunch fresh cilantro + basil chopped
  • 8 ounces shishito peppers
  • 4 hard or soft boiled eggs for serving

Instructions

Sauce

  • In a glass measuring cup or bowl whisk together the soy sauce, brown sugar, Gochujang, rice vinegar, ginger, garlic, sesame oil and sambal olek.

The Rest

  • Rub the tuna steak with a little sauce and set aside.
  • Cook your noodles according to package directions, leaving them with just a little bite. Make sure to prep all your ingredients prior to cooking.
  • Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, once hot add in the carrots, red pepper and mushrooms to the wok/pan. Stir fry the veggies until just tender and bright. Add a few tablespoons of the sauce, and cook, stirring occasionally until the sauce has coated the veggies. Add the noodles, zucchini, green onions and sesame seeds. Add the remainder of the stir fry sauce and toss everything together. Cook 2-3 minutes or until the sauce has thickened slightly and coats the noodles. Remove from the heat and stir in the cilantro + basil.
  • Heat a skillet over high heat and add a drizzle of sesame oil. Add the shishito pepper and sprinkle with salt + pepper. Cook until crisp, about 4 minutes. Remove the pepper from the pan and add the tuna. Sear the tuna for 2-3 minutes per side or until your desired doneness is reached.
  • Divide the noodles among bowls or plates and top with sliced tuna, shishito peppers and eggs. Serve with more toasted sesame seeds and basil if desired.

Notes

*I used [Korean sweet potato glass noodles | http://www.amazon.com/packs-Noodles-Korean-Vermicelli-Dangmyun/dp/B00SERLF6Y/ref=sr_1_1?ie=UTF8&qid=1438617369&sr=8-1&keywords=korean+glass+noodles]. You can also just use whatever noodle you have on hand!

Nutrition

Calories: 607kcal | Carbohydrates: 82g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 195mg | Sodium: 390mg | Potassium: 1058mg | Fiber: 5g | Sugar: 21g | Vitamin A: 8535IU | Vitamin C: 98.6mg | Calcium: 185mg | Iron: 6.4mg