1 tbsp NOMU Chicken STOCK
1 knob ginger, thinly sliced
1 piece of bruised lemon grass
750ml water
250g rice vermicelli noodles
400g tuna sashimi, thinly sliced
1 cup watercress sprigs
1 cup fresh coriander
1/3 cup pickled ginger
2 tbsp black sesame seeds
Dressing:
½ cup sushi mayonnaise
2 tbsp soy sauce
2 tsp NOMU Oriental Rub
½ tsp sesame oil
½ cup canola oil
Place the Chicken STOCK, ginger and lemon grass into a pot with 750ml water and bring to a boil. Take the pot off the heat and add the noodles to soak. After 5-10 minutes, drain the water and remove the ginger slices and the lemongrass. Set the noodles aside to cool completely.
To make the dressing, place all the ingredients into a bowl except the canola oil, and mix well. In a constant stream whisk in the oil until the dressing is thick and creamy. Toss the noodles through the dressing once done.
To serve, place a portion of noodles onto a serving plate, place a few slices of tuna on the side and drizzle lightly with more dressing. Garnish with a handful of watercress and coriander leaves. Serve with pickled ginger and a scattering of black sesame seeds.
Tip: If you are a wasabi fan and would like to add a bite to the salad, you can add 1 to 3 tsp wasabi to the salad dressing mixture before pouring in the oil.
1 tbsp NOMU Chicken STOCK
1 knob ginger, thinly sliced
1 piece of bruised lemon grass
750ml water
250g rice vermicelli noodles
400g tuna sashimi, thinly sliced
1 cup watercress sprigs
1 cup fresh coriander
1/3 cup pickled ginger
2 tbsp black sesame seeds
Dressing:
½ cup sushi mayonnaise
2 tbsp soy sauce
2 tsp NOMU Oriental Rub
½ tsp sesame oil
½ cup canola oil
Place the Chicken STOCK, ginger and lemon grass into a pot with 750ml water and bring to a boil. Take the pot off the heat and add the noodles to soak. After 5-10 minutes, drain the water and remove the ginger slices and the lemongrass. Set the noodles aside to cool completely.
To make the dressing, place all the ingredients into a bowl except the canola oil, and mix well. In a constant stream whisk in the oil until the dressing is thick and creamy. Toss the noodles through the dressing once done.
To serve, place a portion of noodles onto a serving plate, place a few slices of tuna on the side and drizzle lightly with more dressing. Garnish with a handful of watercress and coriander leaves. Serve with pickled ginger and a scattering of black sesame seeds.
Tip: If you are a wasabi fan and would like to add a bite to the salad, you can add 1 to 3 tsp wasabi to the salad dressing mixture before pouring in the oil.
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