Ingredients
Method
1.Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Place in medium bowl, cover; refrigerate until required.
2.Combine mirin, kecap manis, sake, sugar, fresh ginger and garlic in small jug.
3.Cook fish in heated oiled large frying pan, uncovered, until cooked as desired (tuna can become very dry if overcooked; we recommend you sear it over very high heat for about 30 seconds each side).
4.Add mirin mixture to pan; coat fish both sides in mixture. Remove fish from pan; cover to keep warm.
5.Bring mixture in pan to a boil. Reduce heat, simmer, uncovered, 30 seconds. Strain sauce into small jug.
6.Place noodles in large bowl with seaweed, onion, oil and pickled ginger; toss gently to combine.
7.Divide fish among plates, drizzle with sauce; top with noodles.
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