Chill out with this no-cook prawn noodle dish which takes the heat out of the summertime kitchen.
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)
Prawn and avocado soba noodles with miso dressing
Print RecipeIngredients
- 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
- 2 tablespoons rice wine vinegar
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 2 teaspoons caster sugar
- 2cm piece fresh ginger, finely grated
Instructions
Step 1
Cook noodles following packet directions. Drain. Rinse under cold water. Drain. Place in a large bowl.
Step 2
Meanwhile, make Miso dressing Whisk vinegar, miso paste, soy sauce, sugar and ginger together until well combined.
Step 3
Using scissors, cut nori sheet into 4 squares. Stack squares on top of each other. Cut into thin strips.
Step 4
Add 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.
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
