If you are like me you sometimes run out of things for dinners. Yes sad but true. This tasty recipe that I’m about to share only uses some items from the pantry, fridge and takes no time at all to cook.

It is easy, quick to make and of course super yummy, that said you need to like chilli’s. I do love chilli so therefore this is not an issue. If you don’t you can substitute another type of flavour to not have it as spicy. Remember this recipe is flexible so you can amend it to suit your tastes.

Ingredients

• 2 x John West Tuna Tempters Chilli 95g. I was only cooking for myself so 2 cans were ample, however if you needed more spice or sauce you might find you need to add more cans, say 3 or 4.
• Bok Choy
• Capcisum
• Onion
• Udon Noodles
• Carrot
• Champignons/mushrooms (As I had the champignons in the pantry these were used. If I had fresh mushrooms I would have used them.)
• Sesame Seeds for sprinkling on the noodles if you wish or you can crush up some almonds and use them for some extra crunch.

All the vegetables cut and ready to be added to the meal.

Method

1. I got all my vegetables chopped and ready, all aside from the onion were put in a bowl.
2. Put on a pot of water to boil. Once boiling add the udon noodles. These should cook for about 5 mins. I like mine soft so I might cook mine a little longer. If they are nearly to the softness I like I take the pot off the heat and leave them in the hot water until I’m ready to serve. This way the noodles are hot and just the way I like them.
   

   The udon noodles cooking away.

3. When a pan was heated up with some olive oil I cooked the onion until it was translucent.
   

   Cooking the onions.

4. Now add the other vegetables to the pan and have them simmer a while until they are partly cooked. I like to have the bok choy mix around in the olive oil to add a bit of flavour. I leave it for about 5 mins or so.
5. It is now time to add the chill tuna. To make the most out the sauce you need to make sure you get everything out of the tin. I like to add a little water that allows tuna that has stuck to the bottom and edges to dislodge and the water adds to the sauce. This is when you will know if you need an extra tin or so for the sauce. It does depend on how many will be eating but you can adjust this so don’t worry.
   

   I’ve added the tuna and now getting the rest out of the tin by adding some water. The addition of water also helps with making more of the sauce.

    

6. Remove the noodles from the water if they are still there. Split up the noodles into warm bowls.
7. If you would like sesame seeds/almonds sprinkled over the noodles now is the time to do this. You also could add a little soy sauce to the noodles for flavour, but not too much or it gets too salty.
8. Your sauce is now ready with the vegetables. Add it to the bowl with the noodles.
9. Your meal is ready and you can now eat! If you wish you can also to garnish it with parsley/coriander.

Your quick and easy dinner is now ready to eat. Chilli Tuna Veggie Noodles you will find so good that you will add it to your meal plans.

 Enjoy and I hope you love this as much as I do!