Name: Instant noodles with balsamic tuna and spinach
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 3 x 85g packets 2-minute chicken noodles; 425 gram can tuna in oil, undrained; 80 gram baby spinach leaves, thickly shredded; 1 large carrot, cut into matchsticks; 1 red onion, halved, thinly sliced; 1 garlic clove, crushed; 2 tablespoon balsamic vinegar; 1/3 cup finely chopped flat-leaf parsley

Instant noodles with balsamic tuna and spinach

Humble two minute noodles get a gourmet makeover in this recipe! Instant noodles are paired with canned tuna, spinach, carrot and balsamic vinegar to create a salad that can easily be whipped up with what's in the pantry

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

4 eggs, at room temperature

3 x 85g packets 2-minute chicken noodles

425 gram can tuna in oil, undrained

80 gram baby spinach leaves, thickly shredded

1 large carrot, cut into matchsticks

1 red onion, halved, thinly sliced

1 garlic clove, crushed

2 tablespoon balsamic vinegar

1/3 cup finely chopped flat-leaf parsley

Method

1.Place eggs in a saucepan and cover with cold water. Bring to the boil on medium. Boil for 8 minutes. Drain, and refresh under cold water. Peel and cut into quarters.

2.Place noodles in a large heatproof bowl, discarding flavour sachets. Cover noodles with boiling water and set aside for 5 minutes or until softened. Drain. Using kitchen scissors, snip into shorter lengths. Place in a large bowl.

3.Add undrained tuna, spinach, carrot, onion, garlic, vinegar and parsley to noodles. Season. Toss to combine. Spoon into serving bowls and serve topped with egg.

Try a can of tuna with chilli for an extra punch of flavour.

Note

Sarah Murphy

Ingredients

Method

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