• In a medium bowl, combine noodles, plant-based tuna, bell pepper, green onion, peas, sprouts, cilantro, shallot and red chiles. Toss well to ensure all ingredients are evenly dispersed.
  • In small bowl, add the lime juice, peanut or almond butter, olive oil, sesame oil, agave, tamari and salt. Whisk until smooth.
  • Pour the dressing over the noodles and toss together gently.
  • To serve, portion out a generous amount onto each plate. Garnish with roasted chopped nuts, a lime wedge and remaining sliced chile.
Asian-Style

Noodle Salad with Tuna

  • Preparation15 minutes
  • Serves 4-6

INgredients

  • 3 cups cooked rice noodles or wheat noodles, rinsed and cooled
  • 2 pouches Good Catch® Naked in Water Plant-Based Tuna
  • ¼ cup thinly sliced yellow bell pepper
  • 3 green onions, sliced thin
  • ¼ cup thinly sliced snap or snow peas
  • ¼ cup mung bean sprouts
  • ¼ cup chopped cilantro
  • 1 small shallot, sliced into paper-thin rounds
  • 1-2 red chiles (depending on your heat level), sliced thin, a few slices reserved for garnish
  • Juice of 2 limes
  • 2 tablespoons peanut or almond butter
  • 2 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons agave syrup
  • 1 ½ tablespoons tamari
  • ½ teaspoon fine sea salt
  • Roasted peanuts or almonds, chopped, for garnish
  • Lime wedges, for garnish

Instructions

  • In a medium bowl, combine noodles, plant-based tuna, bell pepper, green onion, peas, sprouts, cilantro, shallot and red chiles. Toss well to ensure all ingredients are evenly dispersed.
  • In small bowl, add the lime juice, peanut or almond butter, olive oil, sesame oil, agave, tamari and salt. Whisk until smooth.
  • Pour the dressing over the noodles and toss together gently.
  • To serve, portion out a generous amount onto each plate. Garnish with roasted chopped nuts, a lime wedge and remaining sliced chile.