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.
This salad combines the lightness of Korean-style cold rice noodle dishes with familiar flavors of tuna salad and sushi-inspired ingredients. It’s quick to prepare, refreshing, and perfect for using pantry staples like canned tuna and corn.
Chef's tips
Do not overcook the rice noodles—al dente noodles stay pleasantly springy and don’t turn mushy in the salad. Rinsing them under cold water is crucial to stop the cooking and remove excess starch. Adjust the amount of soy sauce depending on how salty your tuna and mayonnaise are.
How to serve
Serve the salad in individual bowls, topped generously with toasted sesame seeds and extra chives. For a more filling meal, add a soft-boiled egg on top or serve with a side of kimchi or pickled vegetables for contrast.
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
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
No storage information available for this dish.
This recipe is inspired by simple Korean home-style cold noodle salads, adapted to ingredients that are easy to find in most supermarkets. It’s a great option for hot days when you want something satisfying but not heavy, and it travels well as a packed lunch if you keep the dressing separate until serving.
