Prawn, asparagus & soba noo­dle salad - - COOK IT NOW - Serves 4| prep & cook­ing 30 mins

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.

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