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Soba noodle and prawn salad with edamame pesto
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Boost prawn salad with nutty edamame for extra flavor.
Ingredients:
  • 36.80 gm vegetable oil
  • 40.00 ml rice wine vinegar
  • 42.00 gm fresh lime juice
  • 3 tsp finely grated fresh ginger
  • 15.90 gm soy sauce
  • 400g peeled green prawns, tails intact
  • 315g (3 cups) frozen edamame beans
  • 5.00 gm caster sugar
  • 2 x 90g packet soba noodles
  • 4 radishes, thinly sliced
  • 3 green shallots, thinly sliced, plus extra, to serve
  • 1 Lebanese cucumber, halved, deseeded, thinly sliced
  • Micro herbs, to serve
Instructions:
  • Combine 2 teaspoons of oil, 2 teaspoons of vinegar, 2 teaspoons of lime juice, 1 teaspoon of ginger, and 2 teaspoons of soy sauce in a glass bowl. Toss in the prawns and mix well. Let it marinate.
  • Boil a large saucepan of water over high heat. Cook the edamame beans for 5 minutes until tender. Transfer to a bowl of iced water using a slotted spoon. Drain, remove beans from pods, and discard pods.
  • Set aside 1/4 cup of edamame beans. Combine the rest of the beans, oil, vinegar, lime juice, ginger, and soy sauce in a food processor. Add sugar, season, and blend until a coarse paste forms. Save 1/3 cup of the edamame pesto for later.
  • Boil the soba noodles according to package instructions until tender. Drain and rinse under cold water. Transfer noodles to a large bowl and mix in the edamame pesto, radish, green shallot, and cucumber until well combined.
  • Heat a frying pan over medium-high heat until hot. Add the prawn mixture and cook, stirring occasionally, for about 4 minutes until the prawns change color.
  • Portion the noodle mixture into serving bowls, arranging the prawns on top and finishing with a dollop of the reserved edamame pesto. Garnish with the saved edamame beans, additional green shallot, and fresh herbs.

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