Korean Rice Noodle Salad with Tuna Recipe
This is a quick salad with rice noodles, canned tuna and crunchy vegetables, topped with a light soy-sesame dressing. In Korea, rice noodles often appear in cold salads, especially in summer when no one feels like heavy, hot dishes. The flavor is reminiscent of a pasta salad combined with sushi in a “no-rolling” version.
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Servings
2
Ingredients
- rice noodles - 120 g
- tuna canned - 1 can
- cucumber - 0.5 piece
- carrot - 0.5 piece
- corn - 3 tablespoon
- mayonnaise - 1 tablespoon
- soy sauce - 1.5 tablespoon
- sesame oil - 1 teaspoon
- rice vinegar - 1 tablespoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoon
Main Ingredient:
rice noodles
Preparation
- Cook the rice noodles according to the instructions on the package, usually 3–4 minutes in hot water. Drain and rinse with cold water so they don’t stick together.
- Wash the cucumber, cut it lengthwise, remove the soft center with a teaspoon and slice into thin half-moons or matchsticks. Peel the carrot and grate it on a coarse grater or cut into thin matchsticks.
- Drain the tuna and flake it with a fork. Drain the corn.
- In a small bowl, mix the mayonnaise, soy sauce, sesame oil and rice vinegar until you get a smooth dressing.
- Put the rice noodles, tuna, cucumber, carrot and corn into a large bowl. Pour over the dressing and gently toss to avoid tearing the noodles.
- Finely chop the chives. Toast the sesame seeds in a dry pan for 1–2 minutes, stirring, until fragrant.
- Sprinkle the salad with chives and toasted sesame seeds. Serve immediately or after briefly chilling in the fridge.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje tego samego dnia, bo makaron ryżowy z czasem mięknie. Przechowuj ją w lodówce w szczelnym pojemniku i przed podaniem delikatnie zamieszaj.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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