Glass noodles with tuna is a light, quick and healthy meal. I recommend it for hot summer days, when probably none of us wants to stand for hours in front of the stove and is looking for some simple dishes.
What Noodles to Use?
The noodles I use here are thin glass noodles, not rice noodles, but they are made from mungo beans. It shouldn’t be difficult to get them in stores. I see them regularly, e.g. in Tesco. The noodles do not need to be cooked, just soak them in hot water for a few minutes and they will soften.
This dish is great when it’s hot outside. I recommend eating it cold, or at room temperature.
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Glass noodles with tuna
Glass noodles with tuna is a light, quick and healthy meal. I recommend it for hot summer days.
Ingredients
- 40 g glass noodles
- 50 g carrot
- 1/4 cucumber
- 70 g canned tuna
- 2 - 3 tbsp corn
- salt
- Toasted sesame seeds
Instructions
- Cut or grate the carrot into thin strips.
- Do the same with the cucumber, add salt and mix well.
- Pour 200 ml of water in a pot and add 2 tablespoons of vinegar, sugar and soy sauce. Bring to a boil and you can throw in the carrots and cook for 2 minutes so that they soften a little. Remove from the heat and add the noodles, cover with a lid and let it sit for about 5-10 minutes until the noodles soften.
- Drain the noodles and carrots, squeeze the excess water out of the cucumbers. Put everything in a bowl and add tuna, corn and a pinch of salt to taste, or soy sauce. Sprinkle with toasted sesame seeds.
Itadakimasu! [itadakimas]
