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Photo of Tuna, wombok and crunchy noodle salad by WW

Tuna, wombok and crunchy noodle salad

7
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Moderate
You can’t go past this all-time favourite Asian side salad. The noodles add an amazing crunch that truly does bring all the components together.

Ingredients

Tuna, canned in springwater, drained

290 g, (2x185gcan)

Vinegar

2 tbs, (white vinegar

Caster sugar

1 tbs

Soy sauce

1 tbs

Sesame oil

2 tsp

Sunflower oil

2 tsp

Chinese cabbage (wombok)

300 g, shredded

Bok choy

2 baby, thinly sliced

Green shallot(s)

2 individual, thinly sliced

Dried egg noodles

100 g

Roasted peanuts

2 tbs

Instructions

  1. Whisk vinegar, sugar, soy sauce, sesame oil and sunflower/canola oil in a small bowl until combined.
  2. Combine wombok, bok choy, shallots, tuna and noodles in a large bowl. Add dressing and toss gently to combine. Serve salad sprinkled with nuts.

Notes

TIP: You can use poached chicken instead of tuna. Place 300g lean chicken breast fillets (fat trimmed) in a saucepan of cold water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Remove pan from heat. Cover and set aside for 10 minutes or until cooked through. Drain. Using 2 forks, shred chicken.Crunchy noodles are sold in packets in the Asian section of most supermarkets.

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