2 servings; 273 mg. sodium per serving)

1 (6 oz) can no salt added tuna, drained and rinsed
1 Tablespoon peanut oil
3 dried Shiitake mushrooms, reconstituted and sliced
1/2 cup chopped green bell pepper
1/4 cup chopped green onions, white and tender green parts
1/4 teaspoon grated fresh ginger
1/4 teaspoon cardamom
1/4 teaspoon black pepper
1/4 cup dry sherry
2 teaspoons Tamari sauce
1/4 cup sliced almonds
2-1/2 ounces dry rotelle noodles

Prep. Instructions

1. Reconstitute the mushrooms (cover with water, bring water to a boil, turn heat down to simmer, and simmer for 20 minutes). Slice in 1/4 inch strips.
2. Combine green bell pepper, green onions, ginger and cardamom in a bowl.
3. Combine sherry, Tamari sauce and pepper in a separate bowl.
4. Drain and rinse tuna in a colander. Break tuna into small pieces.
5. Have all other ingredients on hand.

Cooking Instructions

1. Cook noodles according to package directions, omitting salt. Drain, rinse and set aside.

2. Heat oil in a 9 inch skillet over medium low heat. Add green bell pepper, green onions, ginger and cardamom. Cook for 5 minutes, stirring often.

3. Add sliced mushrooms and almonds. Stir to combine. Cook 2 minutes, stirring occasionally.

4. Add sherry mixture. Stir to combine. Cook 1 minute, stirring constantly.

5. Add tuna. Stir to combine. Cook 2 more minutes.

6. Add noodles. Stir to combine. Simmer 8 minutes, uncovered, stirring occasionally. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds