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 - Rosemount Wine & Spirits
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
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.