Tuna and udon noodle salad
|400 g||Udon noodles|
|370 g||Tuna in spring water|
|⅓ cup||Fresh coriander|
|⅓ cup||Basil leaves|
- Cook udon noodles in plenty of boiling, salted water for 3 minutes or according to packet instructions. Drain and refresh in cold water to cool. Drain well.
- Combine cold noodles with remaining salad ingredients; carrots peeled and sliced diagonally, sliced stick celery, finely sliced spring onions, cucumber halved with seeds removed, flaked tuna, coriander and basil leaves.
- Combine dressing ingredients (tamari can be used instead of ligh soy sauce) in a small bowl and then pour over salad. Toss well and serve.
Tip: Mirin is Japanese sweet rice wine. It has a low alcohol content and is used in cooking. Tamari is a naturally fermented Japanese soy sauce that has a mellow flavour and a low percentage of wheat. Both these Japanese ingredients are available from most supermarkets.