Serves 4
Delicious for a main meal, leftovers make a great lunchbox filler.
Recipe Category

You will need

chopping board
small sharp knife
tin opener
pair of scissors
small frying pan
wooden spoon
medium small oven proof dish
oven gloves

1 x 75 g pkt of Instant Noodles (don’t use spice inside)
1 cup (250 ml) boiling water
1 onion, finely chopped
170 g shredded tuna in oil
1 T (15 ml) oil from tuna
1 t (5 ml) Ina Paarman’s Vegetable Spice
1 cup (250 ml) frozen peas
1 x 200 ml Ina Paarman’s Ready to Serve Mushroom or Cheese Sauce
1 pkt of Cheese & Onion chips

Ina’s Tip

The instant noodle spice mixture is often laced with MSG and our Vegetable Spice is a much healthier option.


Adjust the oven shelf to the middle position and preheat the oven to 180°C.

Cover the noodles with boiling water and allow to stand for a few minutes while sautéing the onion.

Gently sauté the chopped onion, seasoned with Vegetable Spice, in the tuna oil until soft.

Add drained noodles and stir through. Add tuna, breaking it up gently with a fork. Add peas and Mushroom or Cheese Sauce and mix through. Dish tuna mixture into a medium ovenproof dish and level the top.

Crush the chips with your hands while still in the packet to break them up.

Sprinkle the crushed chips over the tuna.

Bake for ± 30 minutes. Serve with a green salad.