Easy and quick soba noodle tuna salad

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‘Tis the middle of the week and I neither have the desire, nor the stamina to drive all the way to the grocery store and buy provisions to keep me from dying of the hunger. A little rummage here, a chop there, a can opener in the middle and I’ve got this lovely soba noodle tuna salad. I’m slurping. I’m happy. I’m no longer withering away from hunger. Life is grand.

It’s so ridiculously easy to put together and you can add or remove any ingredient that you’d like basically. It’s one of my go-to recipes when I’m completely out of food inspo!

Ingredients:

Noodles:

  • 1 pack of soba noodles
  • 1 chopped spring onion
  • 1 grated carrot
  • 2 cans of tuna (canned in water is best)
  • A handful of broccoli florets (frozen works perfectly)
  • Chopped coriander
  • ¼ cup of sesame seeds
  • A handful of crunchy mixed greens

 

Salad Dressing:

  • 3 tablespoons of sesame oil
  • 3 tablespoons of soy sauce
  • 1 grated clove of garlic
  • The juice of 1 orange (or lemon)
  • Ginger powder
  •  

Cooking Instructions:

  • In the large bowl, put together all the dressing ingredients, mix well and leave in bowl.
  • Bring a large pot of water to the boil and cook the soba noodles according to the instructions. Usually 7 minutes is enough. (Do not overcook the noodles)
  • Add the broccoli florets to the boiling water and cook for 4 minutes.
  • Once the noodles are cooked, rinse them in cold water to stop the cooking process and drain well.
  • Throw the cooled noodles and broccoli into the bowl with the dressing.
  • Grate in the carrot and add the rest of the salad ingredients.
  • Mix noodles into dressing and enjoy!

Since you’re here, why not head off to my wee little Instagram page–I’d love to have ya!

The easiest soba noodle salad in just 15 minutes!

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So I’m frantically packing for my last-minute trip to Jordan courtesy of Movenpick Dead Sea and Petra, but I need to fuel my body..I need to have lunch or else I won’t remember all the important things I need to pack, right?

With an almost empty fridge, I was left to rummage the cupboard to see what I could make to nourish my body and here’s what I came up with, an easy, quick and healthy soba noodle salad that I could even save in the fridge for lunch the next day!

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Ingredients:

Noodles:

  • 1 pack of soba noodles
  • 1 spring onion, chopped
  • Chopped coriander
  • 1 cup of toasted cashews (in a pan with no oil)
  • 1/2 cup of toasted sesame seeds
  • 2 red chilis (depending on how hot you like it)
  • Almost 2 cups of chopped mushrooms (whatever kind you have), cooked in a pan with no oil
  • 3 cloves of garlic cooked in sesame oil till nice and golden and crispy

Dressing:

  • 1 large tablespoon of creamy peanut butter
  • 1 thumb of ginger, grated
  • Soy sauce to taste
  • The juice of 1 lime
  • Rice vinegar to taste
  • About 3 tablespoons of sesame oil
  • About 1/2 cup of warm water from the soba noodles (adding a little bit at a time)

 

Here’s how it’s done:

  1. First, you need to toast the cashews, sesame seeds, garlic and garlic in pans individually (do not put them together in one pan because you’re lazy, they can and will burn)
  2. Then boil a pan of water and when the water comes to a boil, cook the soba noodles for 5 minutes (or read pack) and then drain and wash with cold water
  3. In a large bowl, mix all the dressing ingredients. Add some of the hot water from the noodles a little bit at a time and keep mixing till the dressing is nice and creamy
  4. Add all the ingredients into the bowl and toss till the noodles are mixed with the dressing
  5. ENJOY!

 

Please give this recipe a shot, it’s even easier than it sounds, I promise. Plus it’s perfect for lunch the next day!

It’s healthy, quick and easy! Go Straight-up Bananas with me and give this recipe a shot. Also, please follow me on Instagram by clicking this link 🙂