Chill out with this no-cook prawn noodle dish which takes the heat out of the summertime kitchen.
Ingredients
- 270g packet soba noodles
- 1 nori sheet
- 24 medium cooked prawns, peeled, tails intact, deveined
- 1 green onion, thinly sliced
- 2 avocados, thinly sliced
- 2 Lebanese cucumbers, peeled into ribbons
Miso dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 2 teaspoons caster sugar
- 2cm piece fresh ginger, finely grated
Method
- Step 1Cook noodles following packet directions. Drain. Rinse under cold water. Drain. Place in a large bowl.
- Step 2Meanwhile, make Miso dressing Whisk vinegar, miso paste, soy sauce, sugar and ginger together until well combined.
- Step 3Using scissors, cut nori sheet into 4 squares. Stack squares on top of each other. Cut into thin strips.
- Step 4Add prawns, onion and dressing to noodles. Toss until well combined. Add nori and avocado. Toss gently to combine. Divide between bowls. Top with cucumber. Serve.
Nutrition
720 kj
Energy
8.2g
Fat Total
1.8g
Saturated Fat
1.7g
Fibre
9.7g
Protein
47mg
Cholesterol
424mg
Sodium
15g
Carbs (total)
All nutrition values are per serve
Notes
Christmas leftover tip: Replace the prawns with 3 cups leftover roast chicken.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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