This makes a quick and tasty lunch that’s easy to adapt to whatever you have on hand. Swap the shredded cabbage for carrot, the radish for peppers, green onion or whatever else you like. You can replace the tuna with salmon, and if you want this for a take-away lunch, a hard-boiled egg in place of the fried. If you’re not a fan of spicy foods, then swap the kimchee (kimchi) for pickled onion or other pickled veggies. It’s got plenty of flavour and the secret is in the sweet soy sauce, which is normally used as a dipping sauce, but the sweet saltiness works as a delicious dressing along with the rice wine vinegar and nutty sesame oil. We love using ready-cooked thread fine rice noodles which only take a minute in the microwave to heat up.