Who knew prepared tuna salad (mayo + seasonings) could be used in an asian noodle dish? Instead of just eating the tuna with like bread or crackers, I wanted to use it in a real dish. I had these noodles – same ones I used in the Tofu Noodle Bowl I just made – along with some carrot and green onion, and it turned into a tasty dinner.

I simply cooked the noodles according to the directions and saved a bit of the cooking water before draining. Then in a bowl, I put the tuna salad, carrot, green onion, hoisin sauce, sriracha and some of the cooking water and mixed everything together. It became super creamy and tasted delicious. Then I just added in the noodles and tossed everything until well-combined. Final touch was a sprinkle of sesame seeds and chili flakes.

This was such a spur of the moment dinner and I wasn’t even going to write about it at first, but I’m glad I did. It was so good, even though it had so few ingredients.