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A quick one-pan dinner with instant noodles, tuna, and crisp bell pepper in a savory soy-oyster sauce, finished with a soft egg and sesame seeds.
Made August 29, 2026
Prep
10m
Cook
15m
Serves
Difficulty
easy
Allergens: egg, fish, sesame, shellfish, soy
Wash hands and surfaces after handling raw tuna and egg.
Cook the fish to an internal temperature of 63°C (145°F).
Ensure the egg is cooked until the white is set; for safety, cook to 71°C (160°F) if desired.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 instant noodle
1 can of tuna can
1/2 pepper bell
1/4 onion
1 clove of garlic
1 egg
1 tbsp soja sauce
1 tbsp oyster sauce
1/2 tsp sriracha sauce
1 tsp sesame seeds
1 tbsp sunflower seeds
Chef's tip: For a softer egg, cover the skillet for the last minute of cooking to steam the top.
Chef's tip: If the noodles stick together after draining, toss them with a little of the sauce before adding to the skillet.
Bring 500 ml water to a boil in a pot. Add the instant noodles and cook until just tender, about 3 minutes. Drain and set aside.
While step 1 cooks
While the noodles cook, thinly slice the onion and pepper bell, and mince the garlic. Drain the tuna can.
Heat a non-stick skillet over medium heat. Add the onion and pepper bell, and cook until softened, about 3 minutes. Add the garlic and cook for 1 minute until fragrant.
Add the drained tuna, soja sauce, oyster sauce, and sriracha sauce to the skillet. Stir to combine and cook for 2 minutes until heated through.
Add the cooked noodles to the skillet and toss everything together until well coated. Push the mixture to one side and crack the egg into the empty side. Cook until the egg is set to your liking, about 2 minutes.
Serve the noodle mixture in a bowl, top with the egg, and sprinkle with sesame seeds and sunflower seeds.