Instant noodles with balsamic tuna and spinach

Humble two minute noodles get a gourmet makeover in this recipe! Instant noodles are paired with canned tuna, spinach, carrot and balsamic vinegar to create a salad that can easily be whipped up with what's in the pantry

By Sarah Murphy
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 4 eggs, at room temperature
  • 3 x 85g packets 2-minute chicken noodles
  • 425 gram can tuna in oil, undrained
  • 80 gram baby spinach leaves, thickly shredded
  • 1 large carrot, cut into matchsticks
  • 1 red onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 2 tablespoon balsamic vinegar
  • 1/3 cup finely chopped flat-leaf parsley


  • 1
    Place eggs in a saucepan and cover with cold water. Bring to the boil on medium. Boil for 8 minutes. Drain, and refresh under cold water. Peel and cut into quarters.
  • 2
    Place noodles in a large heatproof bowl, discarding flavour sachets. Cover noodles with boiling water and set aside for 5 minutes or until softened. Drain. Using kitchen scissors, snip into shorter lengths. Place in a large bowl.
  • 3
    Add undrained tuna, spinach, carrot, onion, garlic, vinegar and parsley to noodles. Season. Toss to combine. Spoon into serving bowls and serve topped with egg.


  • Try a can of tuna with chilli for an extra punch of flavour.