Pescavore Tuna-Sesame Udon Noodle Bowl

YIELD

4 servings

PREP TIME

20 minutes

AUTHOR

Sarah LaCasse

 

This Thai noodle salad is swimming in a flavor packed sauce, with lots of crisp veggies, and chewy udon noodles. Adding Pescavore Wild Tuna is the icing on the cake. 

Ingredients:

Sesame Sauce

  • 1/4 cup sesame tahini
  • 1/4 cup warm water from cooking noodles, if possible
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 clove garlic, grated
  • 1 tsp Sriracha 
  • 1/2-1 tsp Sugar 

Bowl

  • 8 ounces udon noodles
  • 2 cups edamame, cooked
  • 2 cucumbers, sliced
  • 12 ounces Pescavore tuna tidbits, broken into pieces
  • 2 cups shredded or spiralized carrots
  • 1 Red bell pepper, seeded, julienne sliced (long thin strips)
  • Sesame seeds for garnish

Directions:

Sauce: Whisk all sauce ingredients together until smooth

Noodles: Cook noodles (reserve ½ cup cooking water, in case needed for sauce), rinse them in cold water. Toss noodles with about half of the sesame sauce. Reserve remaining sauce, covered in refrigerator for another use.  Can be kept for 3 weeks. Top with other ingredients, garnish with sesame seeds. Enjoy!

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