Prawn Soba Noodle Salad

• servings: 4
• total time: 20 minutes

Ingredients

DRESSING

2 tbsp of yuzu juice

2 tsp tamarind paste

2 tsp dark soy sauce

1 tbsp of rapeseed oil, or rice bran oil

lime juice, to taste, from 1–2 limes

2 tbsp of fresh galangal, or fresh ginger, grated

1 tbsp of light brown sugar

SALAD

309g of soba noodles, or buckwheat noodles

3 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

500g of prawns, raw

4 spring onions, finely chopped

1 cucumber, halved lengthways and finely sliced

8 tbsp of grapefruit mint, roughly chopped

2 avocado, ripe, cut into cubes

8 tbsp of sesame seeds

lime, cut into wedges to serve

yuzu juice, 1–2 tbsp to taste

pomegranate seeds

oil, flavourless (such as rice bran or groundnut)

Directions

1. Whisk together all the ingredients for the dressing. Set aside

• 4 tbsp of yuzu juice

• 4 tsp tamarind paste

• 4 tsp dark soy sauce

• 2 tbsp of rapeseed oil, or rice bran oil

• lime juice, to taste, from 1–2 limes

• 4 tbsp of fresh galangal, or fresh ginger, grated

• 2 tbsp of light brown sugar

2. Bring a large pan of water to the boil and cook the noodles according to packet instructions (usually 3–4 minutes). Drain and rinse well in cold water; set aside

• 300g soba noodles, or buckwheat noodles

3. Heat a little oil in a non-stick frying pan over a medium heat. Add the garlic and chilli and cook for a minute until fragrant, then add the prawns and cook for 2 minutes, or until pink. Turn the heat off

• oil, flavourless (such as rice bran or groundnut)

• 3 garlic cloves, crushed

• 2 red chilli, deseeded and finely chopped

• 500g of prawns, raw

4. Add the spring onions, cucumber, half of the mint, drained noodles and dressing to the pan and toss well to combine

• 4 spring onions, finely chopped

• 1 cucumber, halved lengthways and finely sliced

• 4 tbsp of grapefruit mint, roughly chopped

5. Divide the noodle mixture between two plates or bowls then divide the avocado between the bowls. Scatter over the remaining mint, pomegranate seeds and sesame seeds, and serve with a sprinkling of yuzu juice with lime wedges on the side to squeeze over

• 1 avocado, ripe, cut into cubes

• 2 tbsp of grapefruit mint, roughly chopped

• 4 tbsp of sesame seeds

• lime, cut into wedges to serve

• yuzu juice, 1–2 tbsp to taste

• pomegranate seeds