Name: Asian Rice Noodle Salad with Asparagus, Tuna & Miso-Ginger Vinaigrette
Prep time: 15 min
Cook time: 8 min
Ingredients: 8 ounces rice noodles; ½ cup cooked shelled edamame; 6- ounce can or jar of tuna in olive oil, drained; 1 bunch asparagus, cut into 1-inch lengths; 1 small cucumber, such as a Persian cucumber, cubed; ¼ cup wakame seaweed; 4 scallions, chopped; ½ cup chopped cilantro; Furikake seasoning for topping, I like JFC Katsuo Fumi Furikake, available on Amazon; 2 small garlic cloves, finely grated; ½- inch piece ginger, peeled and finely grated; 2 tablespoons seasoned rice vinegar; 1 tablespoon white miso; 1 ½ tablespoons soy sauce; 1 ½ tablespoons mirin; Juice from 1 lime; 2 teaspoons honey; ½ teaspoon kosher salt; 4 tablespoons sesame oil, not toasted sesame oil

Asian Rice Noodle Salad with Asparagus, Tuna & Miso-Ginger Vinaigrette

This is the type of salad that you can toss anything into. Substitute broccoli for the asparagus, tofu or chicken for the tuna, use a different noodle… just don’t leave out the furikake. Furikake is an Asian condiment made from seaweed, sesame seeds and other seasonings, and it adds that special touch to the finished dish. Sprinkled on top of this chewy rice noodle salad tossed in a punchy garlic ginger miso dressing, it is utterly addictive. I always order my furikake from Amazon, and like the JFC Katsuo fumi brand. It is inexpensive and usually shows up on my doorstep within a few days.

Print Recipe

Asian Rice Noodle Salad with Asparagus, Tuna & Miso-Ginger Vinaigrette

Prep Time 15

Cook Time 8

5 from 1 vote

Pin Recipe

Course Main Course

Servings

Ingredients

For the salad:

8 ounces rice noodles
½ cup cooked shelled edamame
6- ounce can or jar of tuna in olive oil, drained
1 bunch asparagus, cut into 1-inch lengths
1 small cucumber, such as a Persian cucumber, cubed
¼ cup wakame seaweed
4 scallions, chopped
½ cup chopped cilantro
Furikake seasoning for topping, I like JFC Katsuo Fumi Furikake, available on Amazon

For the dressing:

2 small garlic cloves, finely grated
½- inch piece ginger, peeled and finely grated
2 tablespoons seasoned rice vinegar
1 tablespoon white miso
1 ½ tablespoons soy sauce
1 ½ tablespoons mirin
Juice from 1 lime
2 teaspoons honey
½ teaspoon kosher salt
4 tablespoons sesame oil, not toasted sesame oil

Instructions

Mix all of the ingredients for the dressing in a bowl or jar with a lid. Whisk to combine and taste for seasoning. Add a few pinches of salt if needed.
Bring a large saucepan of water to a boil. Boil the asparagus and cook until just tender, then remove with a slotted spoon to a strainer to drain. Add the rice noodles and cook according to package directions, until they are tender. Drain them in a mesh strainer and rinse under cold water. Set it over a bowl or the pot (off of the heat), to continue draining while you prepare the rest of the ingredients.
Pour a cup of water over the wakame seaweed and let it hydrate for 5-10 minutes. Drain and squeeze as much water out of the seaweed as possible.
To your serving bowl, add the noodles, edamame, asparagus, seaweed, scallions, cucumber, cilantro and tuna.
At this point, the salad can be refrigerated, covered, for up to a day.
When you are ready to serve, stir the dressing well and toss it with the salad. Top with a few generous shakes of the furikake, and pass more at the table for people to add more as they please.