Tuna Teriyaki Bowl

• 8 ounce yellowfin or sushi-grade tuna
• 2 tablespoon teriyaki sauce
• 4 cups low-sodium chicken broth
• 3 3/4-oz package cellophane (or bean-thread) noodles or cappellini
• 1 cup snow or snap peas, trimmed
• 1/2 bunch scallions, finely chopped
• Optional: A few drops of sesame oil, Sliced mushrooms

1. Prep time: 10 minutes
2. Cooking time: About 6 minutes
3. Cut tuna into 1/2-inch cubes. Splash teriyaki sauce over tuna and marinate 10 minutes.
4. Heat a deep saucepan over medium-high heat. Add chicken broth and bring to a boil. Add noodles and let simmer 2 minutes. Add snow peas and let cook 1 minute.
5. Remove noodles and peas to shallow bowls. Top with tuna; pour broth over to cook fish slightly.* Sprinkle scallions on top and serve with garnishes, if desired, and more teriyaki sauce on the side.
6. Kid-friendly version: Double the recipe, add tuna to the pot with the noodles to cook it through, and cut back on the scallions.
7. How kids can help: Rinse vegetables; help trim snow peas; sprinkle scallions.
8. *If you're pregnant, cook the tuna through.
9. You can substitute finely shredded cooked chicken for the tuna

yellowfin, teriyaki sauce, lowsodium, cellophane, snow, scallions, sesame oil

Taken from www.myrecipes.com/recipe/tuna-teriyaki-bowl (may not work)