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.
Recipe - Blaine East
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
- 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.
- 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
Wel-Pac Udon Noodles, Japanese, 10 Ounce
$2.69$0.27/oz
Birds Eye Steamfresh Edamame Pod Frozen Vegetables, 10 Ounce
$2.69 was $2.99$0.27/oz
Kikkoman Soy Sauce, 15 Fluid ounce
$4.99$0.33/fl oz
Nakano Rice Vinegar, Mild & Mellow, Natural, 12 Fluid ounce
$4.69$0.39/fl oz
Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.49 was $2.99$0.08/oz
Spice Trend Ground Ginger, 0.6 Ounce
$2.99$4.98/oz
Essential Everyday Garlic Powder, 3.12 Ounce
$2.39$0.77/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Bumble Bee Tuna, in Vegetable Oil, White, Solid, Albacore, 5 Ounce
$2.19 was $2.69$0.44/oz
Bolthouse Farms Matchstix Cooking Carrots, French-Cut, Premium, 10 Ounce
$2.49$0.25/oz
Produce Green Onions, 1 Each
$1.29
Directions
- 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.
- 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.