Prawn, asparagus & soba noodle salad
180g Hakubaku Organic Soba Noodles 2 bunches asparagus, trimmed, sliced diagonally 200g snow peas, trimmed, sliced diagonally 2 12⁄ tbs Obento Mirin Seasoning 2 tbs tamari 1 tbs fresh lemon juice 3 tsp sesame oil 3 tsp finely grated fresh ginger 500g peeled green prawns, tails intact 1 large garlic clove, crushed 1 tbs sesame seeds, toasted 1 avocado, quartered 3 green shallots, thinly sliced diagonally
1 Cook the noodles in a large saucepan of boiling water following packet directions, adding the asparagus and snow peas for the last minute of cooking. Refresh under cold running water. Drain well. Place in a large bowl. 2 Combine the mirin, tamari, lemon juice, oil and ginger in a small bowl. Heat a large non-stick frying pan over high heat. Spray with oil. Cook prawns, turning, for 2 minutes. Add garlic and 1 1⁄ 2 tbs mirin mixture. Cook, stirring, for 1-2 minutes or until prawns are cooked. Add to noodle mixture. 3 Place sesame seeds on a plate. Dip avocado in seeds to coat. Add the green shallot and remaining dressing to noodle mixture. Gently toss to combine. Divide among bowls and top with avocado.