Tuna and Lime Coconut Cream Sauce with Cha Soba Noodles

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Tuna and Lime Coconut Cream Sauce with Cha Soba Noodles 542a2adefbc0335c3026a8cb_soba.png

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270g Hakubaku cha soba noodles (green tea)
4-6 Skinless tuna steaks or fillets
250g Coconut cream
1 of each Red pepper & red chilli (deseeded, finely sliced)
2-3 stalks Lemon grass (2cm pieces, cut diagonally)
16 cloves Garlic & 10 small shallots (peeled & roasted in olive oil until tender)
1 bunch Spring onions (cut diagonally, 2cm pieces)
1tsp Ginger (grated)
2tbsp Fish sauce
3tbsp of each Lime juice & grated palm sugar
2tbsp of each Coriander & Mint (roughly chopped)
4 Kaffir lime leaves (finely sliced)
Olive oil (small amount)
Salt & lemon pepper (for seasoning)

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Recipe By: Hakubaku

Serves 4 adults


The lime and the coconut remind me of a song ... anyone else?


You may choose to use a little less garlic for this dish. If you are a big fan of garlic then you will find the roasted garlic simply delightful.

Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.

Brush tuna with a little olive oil and season with salt and lemon pepper.
Heat a frying pan or skillet over high heat.
Sear tuna on both sides (about 1 minute or so on each side).
Remove from heat, cover to keep warm.

Heat a little olive oil, in a wok.
Add ginger, lemon grass and spring onion, stir-fry for 1 minute.
Add chilli and most of the red pepper (reserving a few for garnish).
Add noodles, garlic, shallots, mint, and coriander tossing gently to combine.
Remove from wok and keep warm.

Using the same wok, add the coconut cream, lime juice, fish sauce and palm sugar, stirring until sugar disolves.
Add a pinch of lemon pepper and stir-fry until sauce is reduced by one quarter. Remove from heat.

Divide the stir-fry evenly between 4-6 serving plates.
Place the tuna on top.
Ladle sauce over tuna and garnish with red pepper and kaffir lime leaves.
Serve immediately.