Canned Tuna Noodle Stir-Fry with Peas

Name: Canned Tuna Noodle Stir-Fry with Peas
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz (225 g) egg noodles (dried); 12 oz (340 g) canned tuna in water, drained well; 1½ cups (225 g) frozen peas; 4 cloves (20 g) garlic, minced; 3 tbsp (45 ml) soy sauce; 1½ tbsp (22 ml) sesame oil; 2 tbsp (30 ml) neutral vegetable oil (canola, sunflower, or peanut); 1 tbsp (15 ml) rice vinegar; to taste white pepper; 2 stalks (20 g) green onions (scallions), sliced thin, white and light green parts separated (optional); 1 tbsp (9 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

A quick, savory stir-fry built on tender egg noodles, canned tuna, and bright peas, bound together with soy sauce, garlic, and a touch of sesame oil. Ready in under 20 minutes—perfect for busy weeknights when you need something satisfying without fuss.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings

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Steps

Before you start

Drain canned tuna well and set aside
Have all ingredients prepped and within arm's reach before you begin cooking
Use a large (12-inch) skillet or wok to fit noodles comfortably without crowding

1
Cook noodles
- Bring a large pot of lightly salted water to a boil over high heat.
- Add egg noodles and cook according to package directions (typically 6–8 minutes), stirring once halfway through to prevent clumping.
- Drain in a colander and set aside.
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Ready when: Noodles are tender but still have slight firmness when bitten
Tip: Slightly undercook by 1 minute if you prefer a firmer bite—they'll finish cooking in the pan.
2
Prepare sauce
- While noodles cook, whisk together soy sauce, rice vinegar, and sesame oil in a small bowl.
- Set aside.
3
Stir-fry aromaticsOven 375°F / 190°C
- Set a large skillet or wok over medium-high heat (about 375°F / 190°C).
- Add neutral oil and let it heat for 30 seconds until shimmering.
- Add minced garlic and stir constantly for 30 seconds until fragrant but not browned.
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Ready when: Garlic smells fragrant and is lightly golden at edges
Tip: Watch garlic closely—burnt garlic tastes bitter. Keep stirring to prevent sticking.
4
Add noodles and tuna
- Add cooked noodles to the pan and toss constantly for 1 minute to coat with oil.
- Add drained canned tuna, breaking it into bite-sized pieces with the spatula, and stir for another 30 seconds to distribute evenly.
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Ready when: Noodles are coated and glossy; tuna is warmed through
Tip: Don't stir too aggressively or you'll break the tuna into dust. Use gentle lifting and tossing motions.
5
Add peas and sauce
- Pour the prepared sauce over the noodles and tuna.
- Add frozen peas (no need to thaw them first) and stir gently but constantly for 2 minutes.
- The peas will thaw and the sauce will coat everything evenly.
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Ready when: Peas are heated through and tender; sauce coats noodles evenly with minimal liquid pooling
Tip: If the pan looks too wet, cook for an extra 30 seconds uncovered so excess liquid evaporates.
6
Season and finish
- Remove from heat.
- Taste and adjust seasoning with white pepper to your preference.
- Top with sliced green onions (white and light green parts) and sesame seeds if using.
- Serve immediately in bowls or plates.
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Tip: The dark green tops of green onions add freshness—sprinkle them just before serving so they stay bright.

Good to know

Tips

This dish tastes best served immediately while the noodles are still warm and the peas are bright and just-tender.
For extra umami and depth, add 1 tbsp of oyster sauce or 1 tsp of miso paste mixed into the sauce.
If you don't have rice vinegar, use white vinegar or fresh lime juice (reduce the amount to 1½ tsp to avoid over-acidifying).
Canned tuna in olive oil also works, but drain it first—the flavor can be overpowering and add unnecessary fat.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth (the noodles can dry out). Do not freeze—the texture of the egg noodles and tuna deteriorates significantly.

Substitutions

canned tuna in water → Canned salmon, mackerel, or sardines. Any canned fish works; drain well. Adjust soy sauce by 1 tbsp if using a stronger-flavored fish like mackerel.
frozen peas → Fresh or frozen corn, snap peas, or broccoli florets. Use the same weight. Broccoli may need 30 seconds extra cooking time to soften.
sesame oil → Extra-virgin olive oil or avocado oil. You'll lose the toasty sesame flavor, but the dish remains delicious. Use the same amount.
egg noodles (dried) → Fresh ramen noodles, chow mein noodles, or spaghetti. Fresh noodles cook in 2–3 minutes; adjust timing accordingly. Reduce by 2 minutes if starting from raw.