Asian-Style Tuna Noodle Salad
Prep Time
Cooking Mode
½, 400g pkg. rice noodles
2, 170 gram tins Thrifty chunk light tuna packed in water, drained well
1 small carrot, grated
½ seedless cucumber, grated
2 medium tomatoes, finely chopped
4 green onions, finely chopped
2 cloves chopped garlic
1 Tbsp. chopped ginger
3 Tbsp. soy sauce
1 Tbsp. vegetable oil
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar or mild white vinegar
1 Tbsp. sugar
¼ tsp. crushed chili flakes
¼ cup chopped cilantro
½, 400g pkg. rice noodles
2, 170 gram tins Thrifty chunk light tuna packed in water, drained well
1 small carrot, grated
½ seedless cucumber, grated
2 medium tomatoes, finely chopped
4 green onions, finely chopped
2 cloves chopped garlic
1 Tbsp. chopped ginger
3 Tbsp. soy sauce
1 Tbsp. vegetable oil
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar or mild white vinegar
1 Tbsp. sugar
¼ tsp. crushed chili flakes
¼ cup chopped cilantro
1Cook rice noodles in boiling water until just tender, about 2-3 minutes. Drain well, gently rinse in cold water, and drain well again. Place in a large bowl and toss with remaining salad ingredients, except for a few of the chopped green onions and cilantro. Arrange in salad bowls, sprinkle with reserved green onions and cilantro, and serve. Salad can be made several hours in advance and kept refrigerated.
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