Warm Japanese Noodle Salad
- PREP TIME: 10 mins
- COOK TIME: 10 mins
- SERVES: 4
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Ingredients
- 300g fresh udon noodles
- 2 teaspoons oil
- 2 baby bok choy, chopped
- 3 spring onions, sliced
- 1 carrot, cut in julienne strips
- 125 g can John West Tuna Slices, drained
- 1 sheet nori seaweed, shredded,
- 1 tablespoon toasted sesame seeds
- Dressing:
- 2 tablespoons teriyaki sauce
- ΒΌ teaspoon wasabi (Japanese horseradish)
Instructions
- Cover noodles with warm water and separate. Drain well.
- Heat oil, add bok choy, spring onions, and carrot and stir-fry until tender. Add noodles and John West Tuna Slices and stir-fry until heated through.
- Pour over combined dressing and toss lightly. Serve sprinkled with shredded seaweed and sesame seeds.
Hint:
Nori seaweed is easily shredded by cutting with kitchen scissors. Wasabi is extremely hot, use sparingly.
