Ahi Noodle Dish


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1 pkg Nasoya Japanese Noodles

For the Sauce:

  • 1 tsp prepared wasabi
  • 5 tbls sesame oil
  • ½ cup fresh orange juice
  • ½ cup Tamari, reduced sodium
  • 2 tbls fresh grated ginger
  • 2 tbls fresh pressed garlic
  • 1 tsp finely ground Szechwan pepper
  • 2 cups of diced shitake mushrooms
  • 1 cup finely chopped fresh cilantro (save a pinch to use for garnish at the end!)
  • 1 1-lb filet of Sashimi-grade ahi Sea salt to taste
Preparation Method: 

Make pasta according to package directions, but use a wok or stirfry friendly pan. It is preferable to be the wok or pan in which you will serve to your guests. Rinse, drain and set aside in the wok. Use approximately one tablespoon of the sesame oil to coat the ahi. Use sea salt and pepper on each side of the ahi at your discretion. Set aside. Heat a saucepan to the highest heat it will allow. Place the ahi in the pan for 30 seconds to one minute on each side. Take it out and let it rest on a plate. Use the same sauce pan to sauté the mushrooms and garlic in the remaining sesame oil and add remaining ingredients one at a time on a low heat until it reduces slightly (it will be like a thin syrup) Pour the sauce on the noodles in the wok. Thinly slice the pan-seared ahi and arrange it like a fan or a flower in the middle of the noodle dish.

Nutrition Facts: 

Per Single Serving

  • Calories: 490
  • Fat: 41g
  • Protein: 47g
  • Carbohydrate: 47g
  • Sodium: 2380mg
  • Fiber: 4g Cholesterol: 0mg

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