Tuna, cabbage and snow pea noodle salad
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This Asian inspired noodle dish will warm you up and boost your body with healthy omega-3 fats.
Ingredients
Dry rice noodles
125 g, vermicelli
Tuna, canned in springwater, drained
250 g, (1 x 425g can)
Carrot(s)
2 medium, sliced into ribbons
Green cabbage
370 g, (1/2 small), shredded
Snow peas
60 g, thinly sliced
Green shallot(s)
1 individual, thinly sliced
Fresh coriander
½ cup(s)
Fresh flat-leaf parsley
½ cup(s)
Whole grain mustard
1 tsp, (American style)
Vinegar
2 tsp, (white wine)
Olive oil
1 tsp
Bean sprouts
100 g
Instructions
1
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4–5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
2
Place noodles, tuna, carrot, cabbage, snow peas, shallots, sprouts, coriander and parsley in a bowl.
3
Whisk mustard, vinegar and oil in a small bowl. Serve salad drizzled with dressing.
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