Noodle salad with tuna

Cook the noodles according to the instructions on the package. Rinse under cold water and allow to drain well.

In the meantime cut the sugarsnaps into thin strips, scoop in a colander and pour boiling water over it. Drain.

Cut the noodles here and there and shake them in a large bowl with the sugarsnaps, tuna, spring onions, ginger, garlic and coriander. Put the vinaigrette through and serve immediately.