Full ingredients list:
2 x 150g packet shelf-stable ramen noodles
1 cup frozen peas
2 x 185g cans tuna in chilli oil, drained, flaked
2 large zucchini, shredded
2 cups baby spinach
2 teaspoons sesame oil
2 teaspoons reduced-salt soy sauce
2 tablespoons crispy shallots (see tip)
Nutritional information (per serve)
Instructions and steps:
Step 1Place ramen noodles and peas in large, heatproof bowl. Cover with boiling water and set aside for 2–3 minutes until the noodles have softened. Drain and return to bowl.
Step 2Add drained flaked tuna, zucchini and baby spinach; drizzle over sesame oil and soy sauce. Toss to combine.
Step 3Divide the tuna and noodles between 4 serving bowls. Scatter with crispy shallots, to serve.
You can find crispy shallots in the Asian section of your local supermarket. Alternatively, you can use fresh sliced shallots.
About this recipe
First published: January 2018