Soba noodle salad with fried prawns
SERVES 4 PREP AND COOK TIME 35 MINUTES
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
DRESSING
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.