This simple cold noodle dish is my go-to dinner for the kids. I think they would be happy eating this every night of the week. It’s a great one to pack in lunch boxes too! Packed with protein and nutrients, my Tuna Miso Soba Noodles are perfect for satisfying even the pickiest eaters in your family. The recipe features tender soba noodles topped with delicate flakes of canned tuna, fresh spinach leaves, and sweet corn with a creamy miso dressing. You can swap out the corn and spinach for any veggies your family prefers.
Can you make Tuna Miso Soba Noodles ahead of time?
Tuna Miso Soba Noodles can be refrigerated for up to 2 days. Reheat in the microwave. Not suitable to freeze.
Are Tuna Miso Soba Noodles suitable for leftovers?
Tuna Miso Soba Noodles can be refrigerated for up to 2 days. Reheat in the microwave. Not suitable to freeze.
Tuna Miso Soba Noodles
- Total Time: 5 mins
- Yield: 2 1x
Ingredients
- 2 portions of soba noodles
- 185 g can tuna in olive oil
- 1 tsp miso paste (red or white is fine, it keeps for months in the fridge, and I buy this brand)
- 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp whole egg mayonnaise
- Fresh corn, steamed and cooled, or a small can of corn
- 2 handfuls of spinach leaves, chopped
Instructions
- Cook soba noodles as per packet instructions (ensure you run under cold water; this is a cold salad).
- Combine all other ingredients in a large bowl. Include the oil from the can of tuna. Mix well, and then add the cooked soba noodles.
- Serve.
Notes
MAKE AHEAD
Refrigerate for up to 2 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 2 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Category: noodles, tuna, tune noodles, soba noodles
- Method: combine
