We were eating cheese and crackers one evening. There was a ginger mango white stilton cheese. We also had some sesame rice crackers. I really liked these flavors together. And I really wanted to do something with cellophane noodles, only Pete said ‘Cell phone noodles’, and that’s where we got the name. I also really like fresh tuna, and it seemed like a black pepper and sesame crust would be really cool. This is the recipe.
Cell phone noodles with Tuna
12 oz rice noodles or asian vermicelli (made with potato starch)
1 lb tuna steak
1-2 Tbsp hot sesame oil
1 ripe mango, diced
1-2 Tbsp grated fresh ginger
2 Tbsp soy sauce
1 tsp pink peppercorns, or 1-2 tsp asian chili garlic sauce or spiracha sauce
4-5 scallions, sliced
crushed black pepper and sesame seeds
Cook noodles according to package directions until tender.
Heat oil in a wok. Add the ginger and stir until fragrant. Add the cooked noodles and stir fry a couple of minutes. Add the soy and the peppercorns or chili sauce. Stir in the chopped mango and stir until warmed through. Sprinkle the noodles with scallions to serve.
Meanwhile, press the cracked pepper and sesame seeds into the tuna. Sear the tuna over high heat (you could grill it) on two sides. Make sure the tuna stays very rare.
To serve put some noodles on a plate and top with thin slices of the tuna.
When we were making this the first time. Mom decided that the amount of noodles we had originally planned on cooking didn’t look like enough, so she made the entire package. We were eating cellophane noodles all week! So bear in mind, there are more noodles than it looks like.