- 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.