Ginger-Infused Tuna and Enoki Udon

Ingredients

• 4 packs (7 oz each) fresh udon noodles
• 2 cans (5 oz each) tuna in water, drained well
• 2 packs (3.5 oz each) enoki mushrooms, root ends trimmed and separated
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 scallions, thinly sliced
• 1–2 tbsp Salted Perfection Sweet Ginger Finishing Salt

Instructions

1. Bring a large pot of water to a boil. Drop in the udon noodles and cook for about 2–3 minutes until they loosen up. Drain them and rinse briefly under cold water to stop the cooking, then set aside.
2. Heat the sesame oil in a large skillet or wok over medium heat. Toss in the enoki mushrooms and sauté for 2 minutes until they just start to soften.
3. Add the drained tuna to the pan, breaking it up with a spatula. Stir it around with the mushrooms until the tuna is heated through, about 2 minutes.
4. Toss the cooked udon noodles into the skillet. Drizzle with the soy sauce and sprinkle in the Salted Perfection Sweet Ginger Finishing Salt.
5. Toss everything vigorously for another minute so the noodles absorb that flavor and heat back up.
6. Remove from heat, plate it up immediately, and garnish with the sliced scallions. DUNZO!