Chili Lime Tuna Noodle Salad

• 140 g canned light tuna in water, drained — Canned light tuna in water, drained
• 60 g dry rice noodles — Dry rice noodles
• 60 g green cabbage, shredded — Raw green cabbage
• 70 g cucumber, cut into matchsticks — Cucumber with peel
• 40 g carrot, cut into matchsticks — Raw carrots
• 6 g fresh Thai basil, torn — Fresh Thai basil
• 6 g fresh cilantro, chopped — Fresh cilantro
• 24 g fresh lime juice — Fresh lime juice
• 15 g natural peanut butter — Natural peanut butter
• 6 g cayenne hot sauce — Cayenne pepper hot sauce
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 5 g pure maple syrup — Pure maple syrup

Method

1. 1Cook and cool the noodlesBring water to a boil in a saucepan, remove it from the heat, add the rice noodles, and soak for about 5 minutes, or according to the package, until tender.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Continue cooking and cool the noodlesDrain, rinse cold for 30 seconds, and squeeze dry.30 secLook for: Noodles are cool, flexible, and separated without a hard center.Safety: Handle boiling water carefully and cool noodles promptly.
3. 3Measure ingredients: Whisk the chili-lime dressingMeasure lime juice, peanut butter, cayenne hot sauce, reduced sodium soy sauce, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the chili-lime dressingWhisk lime juice, peanut butter, hot sauce, soy sauce, maple syrup, and 20 g cold water until smooth.1 minLook for: The dressing is glossy and pourable with no peanut-butter lumps.Safety: Declare peanut, soy, and wheat allergens.
5. 5Measure ingredients: Dress the noodle saladMeasure dry rice noodles, green cabbage, cucumber with peel, carrots, and thai basil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Dress the noodle saladToss cold noodles, cabbage, cucumber, carrot, Thai basil, cilantro, and two-thirds of the dressing for 45 seconds.45 secLook for: Noodles are lightly coated and the herbs remain green and distinct.Safety: Wash all produce and keep the salad chilled.
7. 7Measure ingredients: Add tuna and restMeasure light tuna in water, dry rice noodles, lime juice, peanut butter, and cayenne hot sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Add tuna and restFlake tuna over the noodles, spoon over the rest of the dressing, and refrigerate for 5 minutes before serving.5 minLook for: Tuna stays in large flakes and the dressing lightly clings without pooling.Safety: Use tuna from an intact can and keep at 40°F or colder.