Udon Noodle Salad with Tuna and VeggiesUdon Noodle Salad with Tuna and Veggies
Udon Noodle Salad with Tuna and Veggies
Udon Noodle Salad with Tuna and Veggies
Think of this as tuna casserole 2.0. It’s a fresh take on the classic noodle bake that leans on pantry and freezer staples for a simple dish that tastes even better for lunch the next day.
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Recipe - Roseville Liquor
Udon Noodle Salad with Tuna and Veggies recipe
Udon Noodle Salad with Tuna and Veggies
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
10 oz undon noodles
1 cup frozen shelled edamame
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons packed brown sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon salt
2 cans (5 oz each) Bumblebee Tuna in oil, undrained
1 cup matchstick carrots
1/2 cup thinly sliced green onions
Directions
  1. Bring 2 quarts of water to a boil in a 4-quart saucepan. Add udon noodles and return to a boil; cook 8 minutes. Add edamame; cook 5–7 minutes longer, until noodles are tender. Drain and rinse well under cold water. Drain thoroughly.
  2. Meanwhile, in large bowl, combine soy, vinegar, sugar, ginger, garlic, and salt. Stir in tuna, carrots and green onions. Add noodles and edamame; toss to coat. Top with mint and cilantro to serve.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
10 oz undon noodles
1 cup frozen shelled edamame
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons packed brown sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon salt
2 cans (5 oz each) Bumblebee Tuna in oil, undrained
1 cup matchstick carrots
1/2 cup thinly sliced green onions

Directions

  1. Bring 2 quarts of water to a boil in a 4-quart saucepan. Add udon noodles and return to a boil; cook 8 minutes. Add edamame; cook 5–7 minutes longer, until noodles are tender. Drain and rinse well under cold water. Drain thoroughly.
  2. Meanwhile, in large bowl, combine soy, vinegar, sugar, ginger, garlic, and salt. Stir in tuna, carrots and green onions. Add noodles and edamame; toss to coat. Top with mint and cilantro to serve.