Soba noo­dle salad with fried prawns

Australian Women’s Weekly NZ - - CONTENTS -


16 (1kg) un­cooked king prawns 300g soba noo­dles

1 ta­ble­spoon ex­tra vir­gin olive oil 2 large fresh red chill­ies, seeded, sliced thinly

100g baby spinach leaves

2 green onions (green shal­lots), sliced finely

10 snow peas, trimmed, sliced finely co­rian­der leaves, to serve


2 sticks lemon grass, white part only, chopped finely

1 ta­ble­spoon finely grated fresh gin­ger ¼ cup (60ml) soy sauce

¼ cup (60ml) sesame oil 1½ ta­ble­spoons bal­samic vine­gar 2 ta­ble­spoons caster sugar 2 ta­ble­spoons lime juice

1 DRESS­ING: Place all in­gre­di­ents in a screw-top jar; shake to com­bine.

2 Shell and de­vein the prawns, leav­ing their tails in­tact.

3 Bring a large saucepan of wa­ter to the boil; cook the noo­dles un­til just ten­der. Drain the noo­dles; trans­fer to a large bowl. Shake the Dress­ing well; toss a lit­tle of the Dress­ing through the noo­dles.

4 Mean­while, heat a large fry­ing pan over high heat; add the oil. Cook the prawns, in batches, for a few min­utes on each side or un­til browned lightly. Re­move from pan. Add the chilli and spinach to the pan; stir-fry un­til spinach is just wilted. Add the noo­dles, onion and snow peas; toss to com­bine.

5 Di­vide the noo­dle mix­ture be­tween four warm bowls. Top with the prawns and the co­rian­der. Spoon over the re­main­ing Dress­ing.

Not suit­able to freeze or mi­crowave.

Soba noo­dle salad with fried prawns

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