Tuesday, October 9, 2012

Spicy Sesame Tuna Noodle Salad

I adore shiritake noodles.  They are a wonderful replacement for rice noodles, particularly in Asian-style dishes.  Rice noodles can easily get gummy and sticky, but shiritake's maintain their texture no matter what.  Because they do not absorb liquid, however, you have to be careful to prepare them properly, using the drying method, and make sure you start with a fairly thick sauce. 

This dish is so yummy and flavourful and so quick to prepare!  Perfect for lunch or dinner.  For a vegan option, add cubed tofu in place of the tuna.


1lb bag shiritake noodles (not the tofu kind), drained and rinsed
1 can tuna, undrained
1 bag rainbow slaw
1 bunch green onions, sliced
2 tbls fresh ginger, finely chopped
1-2 cloves garlic, minced


1/4 cup low-fat mayo (regular or vegan)
3-4 tbls light miso paste
2 tbls rice vinegar (unseasoned, sugar-free kind)
1 tbls low sodium soy/tamari or aminos
1/8 tsp toasted sesame oil
Siracha or crushed red chili flakes, to taste (optional)
Sesame seeds for garnish (optional)

Whisk together all the ingredients for the dressing in your intended serving bowl.  Set aside.

Place noodles in hot pan or skillet and cook until excess moisture is removed.  Add tuna, with the tuna liquid, garlic, ginger and green onions, stir, until liquid is absorbed.  Add rainbow slaw, stir everything together, and remove from heat.  Add salad ingredients to serving bowl and toss with dressing.  Serve warm or cold.  Serves 2 as a main dish.

This recipe has been entered into Vegetarian Mamma's Gluten-Free Friday lineup for the Nov 2-4 weekend.