Soba noodle salad
Whether you're planning an elaborate menu or simply planning forward for tomorrow Soba noodle salad. This recipe stems from several decades of enjoying it in the kitchen. I find that including a few ingredients to a recipe provides depth into what is usually dull. You may be looking for milder foods to make together along with your leftovers. Nice and mild Soba noodle salad perfect for post-vacation. The elements in this recipe receive your tongue thumping, and have become waist-friendly when you want a'bite' following a busy holiday. Employing several substances as alternatives, this soup is filled with a fall and hot flavor that makes it creamy. An ideal Soba noodle salad to heat you up on cool winter months. Ideal for employing leftover. Serving-size are a important factor of your diet. You need to compare the sum of the food you generally eat into the serving size listed on the tag. Eating significant portions or parts may cause fat gain.
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How to make Soba noodle salad
Yield = 4Prep time: 0:15
Cook time: 0:04
Total time: 0:19
Ingredients
- 270g dried soba noodles
- 425g can tuna in olive oil
- 2 medium tomatoes, chopped
- 1 medium avocado, chopped
- 1 cup fresh mint leaves
- 1/3 cup lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon caster sugar
- 1/4 cup fried Asian shallots (see note)
Method
- Step 1 Cook noodles in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain.
- Step 2 Drain tuna, reserving 2 tablespoons oil. Place tuna in a large bowl. Using a fork, flake tuna. Add noodles, tomato, avocado and mint.
- Step 3 Place reserved oil, lime juice, vinegar and sugar in a jug. Season with salt and pepper. Whisk with a fork until sugar has dissolved. Add to noodle mixture. Toss to combine. Serve topped with fried shallots.
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