Stir-Fried Tuna with Cellophane Noodles

Most Vietnamese people are familiar with stir-fried crab meat with cellophane noodles (Cua xao bun tau). This dish is a popular dish for pot luck. I use the method of making this dish using a can of tuna for a quick-fix dinner and budget. It is for an economical reason to use tuna instead of crab meat. The combination of this dish’s texture and flavor is irresistible either way---and very easy to prepare.

Ingredients:
4 oz. cellophane noodles

2 shallots, chopped
1 garlic clove, chopped
8 oz. tuna (1 can of tuna)
2 tbs peanut oil
1 cup sliced white onions
Sauce ingredients:
1 tbs fish sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 tsp sugar
2 tbs water
 
Garnish with chopped green onions and cilantro
 
Directions:
Soak the cellophane noodles in warm water for 20 minutes. Remove the noodles 1 hour before cooking to allow them to dry. Then cut noodles into 4 inch lengths.

Drain the tuna and place in a bowl.

Heat oil in a frying pan over a high flame. Add shallots and garlic and stir until fragrant.

 Stir in tuna and cook, using the high heat in order to remove some of the moisture and to dry the tuna.

 Add white onions.

When the Tuna is almost brown, add noodles and stir for one minute to combine.

 Add sauce and stir.

Then add the garnish and serve immediately with rice or by itself.