Staying home during the coronavirus outbreak does not mean you have to dine shabbily.
In fact, cooking is a delicious way to keep yourself occupied and free your mind of anxiety in these trying times.
Plus, if you are one of those who have stocked up your pantry more than usual during this period, it’s the perfect opportunity to whip up different dishes.
INGREDIENTS FOR TUNA TOPPING
1 tsp sugar
2 tsp fish sauce
Juice of four limes (2 Tbs)
3 shallots (35g), sliced
1 red finger chilli, sliced
1 red chilli padi, sliced
3g fresh coriander, coarsely cut
1 can of tuna chunks in light olive oil (150g)
1 litre of water
2 pieces of non-fried instant noodles (110g)
SEASONING FOR NOODLES
2 tsp fish sauce
2tsp light soya sauce
1 Tbs extra virgin olive oil or sesame oil
METHOD
1. In a bowl, add the sugar, fish sauce and lime juice. Mix well.
2. Add shallots, red finger chilli, chilli padi, coriander and canned tuna, including the olive oil. Toss lightly to distribute seasoning. Set aside.
3. In a clean bowl, add seasoning of fish sauce, light soya sauce and extra virgin olive oil for the noodles.
4. Bring 1 litre of water to a boil. Add the noodles and boil for 3 minutes. Turn off the heat and transfer the noodles into the bowl with seasoning, and toss.
5. Divide noodles into two servings.
6. Place tuna on top of noodles.
7. Serve immediately.
Serves two
This article was first published in The Straits Times.
