To make the herb and noodle salad, soak noodles in boiling water
owels.
To make the noodle salad, combine all ingredients except honey
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
Combine tuna, mayonnaise, chopped egg, onion, pickle
Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water.
In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.
Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.
side and make salad.
To make Noodle Salad:
In a large
Preheat grill. Cook noodles in boiling salted water until tender. Rinse under cold water until cool then drain. Transfer to a large bowl along with cucumber, spring onions, seaweed and cumin seeds. Set aside.
Grill tuna, turning once, until cooked to your liking. Let rest for 2-3 mins then slice thickly.
Meanwhile, to make the cilantro dressing, blend or process all ingredients until smooth. Drizzle over noodle salad and toss to combine. Distribute between serving plates and top with sliced tuna. Serve.
ilk.
Gently stir in tuna, pimiento and the cooked noodles
Cook pasta according to directions.
Thaw broccoli in colander.
Once noodles are cooked, pour over broccoli in the colander.
Transfer broccoli and noodles to a large bowl.
Mix in tuna.
Add salad dressing to taste.
Grate carrot over top of salad and refrigerate.
ently to combine.
Transfer tuna-noodle mixture to prepared dish.
Add noodles to boiling until tender.
Drain.
In a medium bowl, put drained tuna, onion (diced), relish and mayonnaise.
Mix well.
When noodles are done, add to tuna mixture.
Chill.
aste.
Lightly dust the tuna with the seasoned flour. In
In large bowl, put in noodles, tuna, eggs, celery, onions and olives.
Mix carrots, celery and tuna together.
Add mayonnaise.
Just before serving, add noodles.
Serves about 6.
Boil water in a 5 quart pan and cook egg noodles to al dente.
Drain and let cool. (I refrigerate while preparing the rest)
Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
Add season salt and ground pepper and mix well.
Taste. Add more seasoning or mayonnaise to your liking.
Best if chilled for at least 1 hour.
Serve cold.
Cook elbows.
Break-up tuna with a fork into small bits.
Mix tuna and all other ingredients into the pasta.
Refrigerate for several hours.
Is much better on the second day.
Whisk together olive oil, lemon juice and parsley. Set aside.
Cook pasta in boiling salted water until al dente. Drain and let cool.
Transfer cooled pasta to a large bowl along with tuna, sugar snap peas, pepper, corn, spinach and raisins. Add dressing and toss to combine.
Boil Macaroni according to directions (set cheese packets aside), drain noodles. In pot put in the can of soup, peas (undrained), Tuna (undrained). Heat on medium heat until bubbly- stirring constantly- then add both cheese packets stirring constantly until sauce has thickened. Once sauce is nice thick, and bubbly add noodles - pepper to taste and Voila'! Less than 10 minutes you have a super cheesey tuna noodle caserole.
Cook macaroni, drain macaroni.
Add tuna, peas and onion; blend in mayonnaise.
Add salt and pepper to taste.
Refrigerate.
art.
Meanwhile, for the salad, prepare noodles according to package