Warm Noodle Salad
Easy
This makes a quick and tasty lunch that’s easy to adapt to whatever you have on hand. Swap the shredded cabbage for carrot, the radish for peppers, green onion or whatever else you like. You can replace the tuna with salmon, and if you want this for a take-away lunch, a hard-boiled egg in place of the fried. If you’re not a fan of spicy foods, then swap the kimchee (kimchi) for pickled onion or other pickled veggies. It’s got plenty of flavour and the secret is in the sweet soy sauce, which is normally used as a dipping sauce, but the sweet saltiness works as a delicious dressing along with the rice wine vinegar and nutty sesame oil. We love using ready-cooked thread fine rice noodles which only take a minute in the microwave to heat up.
PREP IN
5 MIN
COOK IN
5 MIN
SERVE
1
Warm Noodle Salad
Easy
PREP IN
5 MIN
COOK IN
5 MIN
SERVE
1
Introduction
This makes a quick and tasty lunch that’s easy to adapt to whatever you have on hand. Swap the shredded cabbage for carrot, the radish for peppers, green onion or whatever else you like. You can replace the tuna with salmon, and if you want this for a take-away lunch, a hard-boiled egg in place o
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Ingredients
- 1 portion rice noodles, cooked
- 1-2 tbsp sweet soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- Small handful finely shredded cabbage
- 2 radishes, finely sliced
- 2-3 spoonful’s kimchee
- 1 egg, fried to your liking
- 1 small tin of tuna
- Sweet soy sauce
- Sesame oil
- Sriracha sauce (optional)
- Sesame seeds (optional)
TO SERVE:
Method
- 1. Follow the cooking or heating instructions on the rice noodle packaging. Once cooked/heated/drained, transfer to your serving bowl. Add the sweet soy sauce, rice wine vinegar and sesame oil then toss to coat the noodles in the dressing.
- 2. Arrange on top the cabbage, radish, kimchee and egg.
- 3. Finish off with a drizzle of sweet soy sauce, few dashes of sesame oil, and the optional drizzle of sriracha and sprinkling of sesame seeds.
