Tuna, Kimchi, and Tofu Noodle Salad recipe - ingredients, nutrition and when to eat it
This bowl combines tuna, stir-fried kimchi, and tofu noodles with cucumber, finished with a drizzle of sesame oil.
This bowl combines tuna, stir-fried kimchi, and tofu noodles with cucumber, finished with a drizzle of sesame oil. Crisp cucumber and tangy, savory kimchi make it a good choice for lunch or a light dinner.
Salads & light · 12 minutes to cook
Tips: If the kimchi is very sour, squeeze out a little of the liquid before adding it for a milder flavor.
Tips: Drain the tofu noodles well so the kimchi seasoning and sesame oil don't get diluted.
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Ingredients (1 serving)
- Tofu noodles — 150 g
- Canned tuna — 0.5 can
- Napa cabbage kimchi — 0.5 cup
- Cucumber — 0.5 pc
- Crumbled seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp