Thai-Spiced Tuna & Cabbage Noodles

Bring a large pot of salted water to a boil. Measure 114 g of dry spaghetti noodles by forming a tight circle with your thumb and index finger twice (each circle holds one 57 g portion) and drop them into the boiling water. Cook until al dente, about 9 minutes.

While the noodles cook, drain 170 g of canned tuna and flake it with a fork. Set aside.

Wash 250 g of green cabbage and slice it into thin shreds. Peel 1 medium carrot and grate it using a box grater. Peel and mince 2 cloves of garlic, and grate 15 g of fresh ginger.

In a small bowl, whisk together 30 ml of soy sauce, 12 g of brown sugar, the juice of 1 lime, and 1/2 tsp of chili flakes until the sugar is fully dissolved.

Drain the cooked spaghetti, reserving 60 ml of the hot pasta water, and set both aside.

Heat 15 ml of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

Add the shredded cabbage and grated carrot to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.

Reduce the heat to medium. Add the cooked spaghetti, flaked tuna, and the prepared soy-lime sauce to the skillet. Toss everything together for 2 minutes until heated through, adding a splash of the reserved pasta water if the noodles seem dry. Serve immediately.