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Give two pantry staples, ramen noodles and canned tuna, new life in this Asian salad recipe. Sesame, miso, and rice vinegar transport this vegetable side dish to the Far East.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • For dressing: Whisk together white miso paste, sesame oil, rice vinegar, and 1/4 cup olive oil. Drizzle 2 tablespoons dressing over drained albacore tuna. Stir in sesame seeds.

  • Cook sugar snap peas and carrots in salted boiling water 1 minute; plunge into cold water. Coarsely crush ramen noodles (discard seasoning packet).

  • Combine noodles, 6 cups chopped napa cabbage, basil, green onions, and 1/2 cup dressing. Top with tuna, snap peas and carrots, and soft-cooked eggs. Pass with remaining dressing and crushed red pepper.

Nutrition Facts

516 calories; fat 32g; cholesterol 215mg; saturated fat 7g; carbohydrates 26g; mono fat 15g; poly fat 6g; insoluble fiber 4g; sugars 6g; protein 30g; vitamin a 5018.3IU; vitamin c 44.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 11.5mg; vitamin b6 0.6mg; folate 137.2mcg; vitamin b12 1.5mcg; sodium 664mg; potassium 755mg; calcium 151mg; iron 3.4mg.