Chinese Noodles with Tuna and Prawns

By our cookery writer Ann Way

Once again, I made this up a couple of weeks ago when I fancied something light but spicy. I have usually got most of the ingredients in my freezer or my store cupboards so when I ask my husband what he fancies for supper he usually says something simple, so the quicker I produce it the happier he is. This recipe was really easy but quite delicious, so do try it. If you haven’t got any of the ingredients just make do with something else! That’s how some of the greatest recipes in the world evolved.

Ingredients
1 tin of tuna in sunflower oil
4oz of prawns, frozen or tinned
1 small onion sliced thinly
2 spring onions chopped
2 tomatoes skinned and chopped
1 dessertspoon of soy sauce
1 teaspoon of sugar
1 dessertspoon of white wine vinegar
1 small glass of sherry or white wine
1 tablespoon of sesame seeds
1 clove of garlic crushed
1 stick of lemongrass or 1 small stick celery
Chopped fresh coriander
Salt and pepper
Two small packets of chinese noodles
1/2 a red pepper
2 mushrooms medium size, chopped

Method
Drain the oil from the tuna into a large frying pan. (If you only have tuna in brine, drain off the water and use one tablespoon of oil). Chop or slice all the mushrooms, tomatoes and lemon grass or celery and pepper quite finely and fry them with the chopped onions in the oil until the onions are just turning colour. Add the sesame seeds and then stir in the soy sauce, sherry and wine vinegar, lower the heat and add the tuna, flaked well, and the prawns. Stir in with 1/4 pint of water or fish stock. Cook the Chinese noodles according to the instructions on the packet and then serve with the spicy tuna and prawn mix, sprinkled with some freshly chopped coriander.