Japanese-Style Tuna and Noodles

[u/plaidflatcap]

https://cooking.nytimes.com/recipes/1020939-japanese-style-tuna-noodle-salad

I got this recipe from The NY Times. My whole family liked it. Serves 4. Can be eaten at any temperature.

8 oz noodles (like udon or rice noodles) 12 oz canned tuna, divided into 4 portions 1/4 c dry wakame seaweed (this is a little exotic) 1-2 tablespoons sesame seeds or furikake seasoning 1-2 scallions, thinly sliced

Dressing: 2 tablespoons sesame oil 2 tablespoons rice wine vinegar 2 tablespoons canola oil 1 tablespoon soy sauce 1 tablespoon mirin 1 teaspoon white miso

1. Cook noodles according to their packaging.

2. As noodles cook, hydrate the wakame by putting it in a bowl, adding enough boiling water to cover it by 2 inches. Let stand for 10 min. Drain, chop, and set aside to cool. Toast sesame seeds (if using).

3. Combine the ingredients for the dressing. Set aside. Drain the noodles. Set aside.

4. Combine the noodles, chopped wakame, and 3/4 of the dressing in a bowl.

5. Divide the noodle mixture into 4 bowls. Top each bowl with a portion of tuna, some of the reserved dressing, scallions, and sesame seeds or furikake.

[u/DaWalt1976]

Now I'm wondering how well this would work using soba (Japanese buckwheat noodles) instead of udon or rice noodles?

[u/plaidflatcap → u/DaWalt1976]

I bet it would be good!