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Prawn, asparagus and noodle salad
Prawn, asparagus and noodle salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and satisfying Japanese noodle dish for a light midweek meal.
Ingredients:
  • 180g Organic Soba Noodles
  • 2 bunches asparagus, trimmed, sliced diagonally
  • 200g snow peas, trimmed, sliced diagonally
  • 25.00 gm Mirin Seasoning
  • 40.00 ml tamari
  • 21.00 gm fresh lemon juice
  • 3 tsp sesame oil
  • 3 tsp finely grated fresh ginger
  • 500g peeled green prawns, tails intact
  • 1 large garlic clove, crushed
  • 12.00 gm sesame seeds, toasted
  • 1 avocado, quartered
  • 3 green shallots, thinly sliced diagonally
Instructions:
  • In a large pot of boiling water, cook the noodles according to the package instructions. Add the asparagus and snow peas during the last minute of cooking. Once done, rinse the noodles, asparagus, and snow peas under cold water, then thoroughly drain them before transferring to a large bowl.
  • In a small bowl, mix mirin, tamari, lemon juice, oil, and ginger. Heat a large non-stick pan over high heat and spray with oil. Cook prawns for 2 minutes, turning occasionally. Add garlic and 1 1/2 tablespoons of the mirin mixture. Stir and cook for another 1-2 minutes until prawns are done. Combine with the noodle mixture.
  • 1. Spread sesame seeds on a plate. Coat the avocado with the seeds. Add the green shallot and the rest of the dressing to the noodle mixture. Gently mix together. Serve in bowls and garnish with avocado on top.

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