Bang Bang Tuna Crispy Rice Salad
Bang Bang Tuna Crispy Rice Salad
Ingredients
For the Crispy Rice
- 2 packages instant ramen noodles, flavor packets discarded
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt, or sour cream
- 2 tablespoons sriracha sauce, or to taste
- 1 lime, juiced
For the Salad
- 12 ounces canned tuna, flaked, drained
- 4 cups spinach, chopped
- 1 cup cucumber, thinly sliced
- 1 cup edamame, shelled, cooked
- 1 avocado, diced
- 1/2 cup green onions, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Open the instant ramen noodle packages and discard the flavor packets. Break the dry noodles into small, bite-sized pieces directly onto the prepared baking sheet, spreading them out evenly.
⏱️ 3 min - 3
Drizzle the broken noodles with soy sauce and sesame oil. Use a spoon or spatula to toss and coat the noodles thoroughly, ensuring they are evenly moistened.
⏱️ 2 min
- 4
Bake the noodles for 15-20 minutes, or until they are crispy and golden brown. Keep a close eye on them to prevent burning, as they can brown quickly. Once crispy, remove from the oven and let cool slightly.
⏱️ 20 min•🌡️ 375
- 5
While the noodles are baking, prepare the Bang Bang sauce. In a medium mixing bowl, combine the mayonnaise, plain yogurt (or sour cream), sriracha sauce, and the juice from one lime. Stir vigorously with a spoon until the sauce is smooth and well combined, forming a light orange-pink color.
⏱️ 5 min
- 6
In a large serving bowl or on a wide platter, arrange the fresh salad ingredients: chopped spinach, sliced cucumber, shelled edamame, diced avocado, and chopped green onions. Add the flaked, drained tuna on top of or alongside the vegetables.
⏱️ 7 min
- 7
Once the crispy rice has cooled slightly, add it on top of the other ingredients in the serving bowl/platter.
⏱️ 1 min - 8
Pour the freshly prepared Bang Bang sauce generously over the entire salad. Using large serving utensils, gently mix all the salad ingredients together until everything is thoroughly coated with the sauce.
⏱️ 2 min - 9
Serve immediately, optionally transferring portions into smaller serving bowls.
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Tuna Crispy Rice Salad
For the Crispy Rice
- 2 packages instant ramen noodles, flavor packets discarded
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt, or sour cream
- 2 tablespoons sriracha sauce, or to taste
- 1 lime, juiced
For the Salad
- 12 ounces canned tuna, flaked, drained
- 4 cups spinach, chopped
- 1 cup cucumber, thinly sliced
- 1 cup edamame, shelled, cooked
- 1 avocado, diced
- 1/2 cup green onions, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Open the instant ramen noodle packages and discard the flavor packets. Break the dry noodles into small, bite-sized pieces directly onto the prepared baking sheet, spreading them out evenly.
⏱️ 3 min - 3
Drizzle the broken noodles with soy sauce and sesame oil. Use a spoon or spatula to toss and coat the noodles thoroughly, ensuring they are evenly moistened.
⏱️ 2 min - 4
Bake the noodles for 15-20 minutes, or until they are crispy and golden brown. Keep a close eye on them to prevent burning, as they can brown quickly. Once crispy, remove from the oven and let cool slightly.
⏱️ 20 min•🌡️ 375 - 5
While the noodles are baking, prepare the Bang Bang sauce. In a medium mixing bowl, combine the mayonnaise, plain yogurt (or sour cream), sriracha sauce, and the juice from one lime. Stir vigorously with a spoon until the sauce is smooth and well combined, forming a light orange-pink color.
⏱️ 5 min - 6
In a large serving bowl or on a wide platter, arrange the fresh salad ingredients: chopped spinach, sliced cucumber, shelled edamame, diced avocado, and chopped green onions. Add the flaked, drained tuna on top of or alongside the vegetables.
⏱️ 7 min - 7
Once the crispy rice has cooled slightly, add it on top of the other ingredients in the serving bowl/platter.
⏱️ 1 min - 8
Pour the freshly prepared Bang Bang sauce generously over the entire salad. Using large serving utensils, gently mix all the salad ingredients together until everything is thoroughly coated with the sauce.
⏱️ 2 min - 9
Serve immediately, optionally transferring portions into smaller serving bowls.