Glass Noodle Salad with Tuna

Ingredients

• FOR THE DRESSING:
• Fish Sauce 2 tbsp
• Yeo’s Pure Sesame Oil 1 tbsp
• Lime Juice 1.3 tbsp
• Chili In Oil 2/3 tsp (or Chili Oil)
• FOR THE SALAD:
• 100 grams glass noodles (also called fine rice vermicelli)
• 95 grams of canned tuna in oil
• 20 grams garlic chives
• A half of carrot
• Italian parsley for garnish

Method

1. First, make the dressing by mixing all the dressing ingredients together and set aside.
2. Soak the noodles in freshly boiled water (from a kettle) and, once re-hydrated (see packet instructions), refresh the noodles in cold water, then drain.
3. Chop garlic chives finely and shred the carrot.
4. Drain the tuna.
5. In a large bowl, mix garlic chives, carrot, tuna, and the dressing they’re in, with the drained noodles
6. Taste to see if you want to add more dressing or salt.

Product used in recipe

• Yeo's - Pure Sesame Oil