How did I end up with so much tuna you ask yourself? See I might have gone through a slight bird flu pandemic, paranoia phase last year. Consequently I started stock piling nonperishables by the box full. I know I need help, you can stop rolling on the floor with laughter. My Hubby thinks I am nuts, but did humor me through out the entire phase, and go with the flow.
Needless to say I am over it now, and trying to find interesting ways to use up this tuna. These little cakes were pretty good, we even got Lilly to take a bite of two (trust me that is a miracle). But my favorite part of this meal was by far the noodles...they will be seen again you can guarantee it!
Peanut Butter Thai Noodles:
- 1/2 cup chicken broth
- 1 1/2 tablespoons grated fresh ginger root
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 1/2 tablespoons honey
- 2 teaspoons chili sauce
- 4 cloves garlic, minced
- 8 ounces Udon noodles
- 1/4 cup chopped green onions
In a small pot combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat, whisking until peanut butter melts.
Pour over noodles, and toss to coat. Garnish with green onions.
Tuna cakes:
- 2 (6 ounce) cans tuna, drained and flaked
- 1 egg, beaten
- 3/4 cup dry bread crumbs
- 3 green onions, minced
- 2 cloves garlic minced
- 1 Tbsp soy sauce
- 2 Tbsp teriyaki sauce
- 1 Tbsp sesame oil
- 1 tsp black pepper
- 1/2 cup cornmeal
- Oil for frying
Divide mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
Heat oil in a medium skillet over medium heat. Fry each patty about 3-5 minutes on each side, until golden brown.
Enjoy!
