Soba Noodle Prawn Salad
| Sustainability: | MSC Certified |
Dinner is done in a pinch with this delicious dish. Prawn and soba noodles with a soy, ginger and tahini dressing!
INGREDIENTS
- Ocean Chef Australian Caught Raw Peeled Banana Prawns
- Soy Sauce - 75ml
- Olive Oil - 50ml
- Brown Rice Vinegar - 50ml
- Grated Ginger (1 tsp)
- Tahini - (2 1/2 tsp)
- Soba Noodles - 400g
- Spring Onion - 2
- Lebanese Cucumber - 2
- Black Pepper
- Sesame Seeds
- Coriander
INSTRUCTIONS
- For dressing, in a bowl mix soy sauce, olive oil, brown rice vinegar, grated ginger and tahini
- For soba noodles, bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump
- Drain in a colander and rinse well under cold water, tossing to remove the starch
- In a large bowl add soba noodles, dressing, chopped spring onions, chopped lebanese cucumbers, black pepper and mix well
- For prawns, preheat a non-stick fry pan to a medium heat, adding 5mL olive oil, if desired. Place prawns in pan and cook for 5 – 7 minutes turning occasionally. Ensure Prawns are piping hot in centre
- Add cooked prawns to soba noodle salad, gently mix and plate
- Sprinkle sesame seeds and roughly chopped coriander leaves on top
- Enjoy!
