Rice Noodle Salads with Tuna and Snow Peas

(from staceydan’s recipe box)

Categories: Salads

Ingredients

  • 8 ounces udon or pad Thai rice noodles
  • 3/4 teaspoon salt, plus more for boiling noodles
  • Water
  • 6 ounces snow peas, strings pulled
  • 1 (14-ounce) fresh tuna steak, about 1 1/4 inches thick
  • 1/2 teaspoon fresh-ground black pepper, plus more to taste
  • 1/4 cup plus one tablespoon grapeseed oil
  • 3 tablespoons ginger juice, fresh or bottled*
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon Asian sesame oil
  • 1/8 teaspoon mirin, optional
  • 1 teaspoon black sesame seeds
  • 1/2 cup thin-sliced scallions

Directions

  1. Cook pasta in a pot of salted boiling water 7 to 9 minutes until just beyond al dente, and cool under cold running tap water. Drain and set aside.

  2. In a small saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil over high heat. Blanch snow peas 11 /2 minutes until just tender but still snappy, and transfer to an ice bath to cool. Drain and slice lengthwise into strips about 1/4-inch thick. Set aside.

  3. Season tuna with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 9-inch skillet or saute pan over high heat; when it shimmers, sear tuna, about 1 1/2 minutes on each side. Drain tuna on a plate lined with paper towel, then cut into pieces about 3/4-inch long and 1/4-inch wide and set aside.

  4. Whisk remaining oil with ginger juice, rice wine vinegar, soy sauce, sesame oil and mirin, if using. In a large serving bowl toss pasta with this dressing. Add snow peas and tuna. Sprinkle with black sesame seeds and scallions and toss thoroughly to combine. Season with salt and black pepper to taste. Refrigerate covered or serve immediately. Makes 6 servings.

  5. Per serving: 348 calories, 39 percent calories from fat, 15 grams total fat, 2 grams saturated fat, 31 milligrams cholesterol, 32 grams carbohydrates, 3 grams fiber, 2 grams total sugars, 29 grams net carbs, 22 grams protein, 512 milligrams sodium.

  6. Note: Using lower-sodium soy sauce will reduce the sodium from 512 milligrams to 381 milligrams of sodium per serving.

  7. *To make ginger juice, puree or grate ginger root and squeeze it in double layers of cheesecloth to extract the juice.

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