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Tuna and chilli noodles

Looking for a quick and healthy dinner? We've got you covered with our low-calorie, ready-in-15 minutes tuna and chilli noodles.

Serves 4

Prep Time 10 min

Cooking Time 2 min


  • 300g chilled egg noodles
  • 150g frozen peas
  • 2 x 200g cans tuna in spring water, drained and flaked
  • 2tbsp chilli, ginger and garlic sauce (we used Lingham’s)
  • 75g baby spinach
  • 2 large courgettes, shredded
  • 1tbsp toasted sesame oil
  • 1tbsp reduced-salt soy sauce
  • 2tbsp crispy shallots


  1. Bring a small pan of water to the boil, add the noodles and peas and bring back to the boil for 1 min. Drain, rinse under cold water, then drain again and put in a large bowl.
  2. Add the tuna and drizzle with the chilli, ginger and garlic sauce. Add the spinach and courgettes, then drizzle over the sesame oil and soy sauce. Toss to combine.
  3. Divide the tuna and noodle mixture among 4 serving bowls and scatter with the crispy shallots to serve.

TIP: Find crispy shallots in the Asian food aisle of the supermarket – or use fresh shallots, sliced.

Nutrition per serving

Read more on how we calculate nutrition.
303 27.6g 7.7g 2g 5.1g 5.5g 2g 89mg 28.6g 3.5mg

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