Tuna, wombok and crunchy noodle salad
7
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
You can’t go past this all-time favourite Asian side salad. The noodles add an amazing crunch that truly does bring all the components together.
Ingredients
Tuna, canned in springwater, drained
290 g, (2x185gcan)
Vinegar
2 tbs, (white vinegar
Caster sugar
1 tbs
Soy sauce
1 tbs
Sesame oil
2 tsp
Sunflower oil
2 tsp
Chinese cabbage (wombok)
300 g, shredded
Bok choy
2 baby, thinly sliced
Green shallot(s)
2 individual, thinly sliced
Dried egg noodles
100 g
Roasted peanuts
2 tbs
Instructions
1
Whisk vinegar, sugar, soy sauce, sesame oil and sunflower/canola oil in a small bowl until combined.
2
Combine wombok, bok choy, shallots, tuna and noodles in a large bowl. Add dressing and toss gently to combine. Serve salad sprinkled with nuts.
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