Seared Ahi Tuna & Soba Noodle Chow Mein



I love everything most things about takeout Chinese food. It usually means that Kris and I are sitting on the living room floor, slurping up noodles straight out of the paper carton with wooden chopsticks, some cold sake, and movie. It is a rare treat for us to be sinking our teeth into those sweet and salty saucy noodles, and usually happens when we have been hit by that damn hangover truck.

I came home from work the other day (not hung-over!), craving some Chinese takeout. Because, I had my wits about me, I decided I would make my own version: a healthier, less salty, naturally sweet adaptation with a little more fiber and protein than the takeout stuff. I used soba noodles, Japanese buckwheat noodles, that are relatively low in calories and high in protein. Buckwheat contains Choline; a compound in the vitamin B complex that plays an important role in metabolism, lowering blood pressure, and decreasing cholesterol. Soba noodles are just as delicious as chow mein noodles and even better for you! I had a couple of Ahi tuna steaks in the fridge and thought they would work great as the protein in the chow mein, and it was incredible. Just be sure to sear the Ahi only until medium-rare, because the fish will cook more in the wok, and you don’t want it too firm. This chow mein will hit the spot and keep you from craving the nasty, calorie-laden takeout, I promise. It is amazing served hot right out of the wok, but I have to say, it was even better cold, at midnight 😉

*If you are vegan, I am certain it would be delicious to substitute the Ahi for sautéed tofu and merely leave out the fish oil.




Seared Ahi Tuna Soba Noodle Chow Mein {Vegetarian}

(Prep time: 15 minutes, Cook time: 30 minutes, Serves: 4) 

2 Ahi Tuna Steaks (about 1 lb)

9.5oz of Soba Noodles

4 Carrots- peeled, cut into matchsticks

1 Cup Crimini Mushrooms, chopped

4 Green Onions, white and green parts, chopped (save about a TBSP for garnish)

2 Garlic Cloves, minced

1 TBSP Ginger, minced

1 TBSP Coconut Oil, melted

3 TBSP Sesame Oil

1 teaspoon Fish Oil

2 teaspoons Chili Garlic Sauce

3-4 teaspoons Low-Sodium Soy Sauce

4-5 dashes Rice Wine Vinegar

2 teaspoon Agave Nectar

¼ cup chopped fresh Cilantro

Sprinkle of Toasted Sesame Seeds

Sririacha and more Soy Sauce for serving

  1. Rub both sides of the Ahi tuna steaks with a teaspoon of the sesame oil and some salt and pepper. Heat a grill pan to medium heat. Once hot, add the Ahi steaks and sear about 2-3 minutes on each side until medium rare (pink in the middle). Chop the steaks into 1-inch cubes and set aside.
  2.  Prepare soba noodles to package directions.  Toss the soba noodles in a bowl with about 2 TBSP of the sesame oil, 1 teaspoon fish oil, and 2 teaspoons of chili garlic sauce. This is an important step, for it will prevent the noodles from sticking to each other. Set aside.
  3. Heat wok pan till almost smoking hot (if you do not have a wok, a large saute pan will be fine).  Add the coconut oil, minced garlic, minced ginger and turn heat to medium. Stir-fry until you can smell the aroma of garlic, about 45 seconds. Be careful not to burn the garlic, it will turn bitter. Add in the carrots and mushrooms and cook for about 5 minutes.
  4. Once the carrots and mushrooms are cooked, add in the soba noodles, green onions, soy sauce, and rice wine vinegar. The trick is to add the sauces around the sides of the wok to allow the condiments to trickle in and stick to the soba noodles. Drizzle the Agave nectar over the top of the noodles.
  5. Add the Ahi tuna to the wok and toss with noodles. Cook all together for about 3 minutes. Remove from heat and add the rest of the sesame oil (about another 2 teaspoons) and toss. Transfer to a large serving bowl and top with the chopped cilantro, a few more green onions and toasted sesame seeds. Serve with low-sodium soy sauce and Sriracha (Rooster Sauce) at the table.





2 Responses to "Seared Ahi Tuna & Soba Noodle Chow Mein"

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  1. Samps

    23 January, 2013 at 6:08 pm

    I want this right meow!!! 🙂

  2. Colby

    24 January, 2013 at 6:23 am

    Omg, this looks AMAZING!!


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