Miso & ginger prawn noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 200g medium egg noodles (about 3 nests)
- 100g frozen edamame
- 1 tsp sesame oil
- 1 carrot, peeled into ribbons using a vegetable peeler
- ½ cucumber, deseeded, halved and thinly sliced into half-moons
- 1 spring onion, sliced
- 100g sugar snap peas, halved if you like
- 1 red chilli, sliced (deseeded if you prefer less heat)
- 300g peeled and cooked jumbo king prawns
- 1 tsp sesame seeds
For the dressing
- 1 tbsp freshly grated ginger
- 2 garlic cloves, crushed
- 3 tbsp white miso paste
- 2 tbsp sesame oil
- 2 tbsp dark soy sauce
- 80ml rice vinegar
- 2 tsp honey
Method
- STEP 1
Cook the noodles following pack instructions, adding the edamame for the last 2-3 mins of the cooking time. Drain in a colander, rinse with cold running water, and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss to prevent sticking. Leave to cool.
- STEP 2
Meanwhile, tip all the dressing ingredients into a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, and serve immediately.
