This easy Japanese noodle recipe makes a great mid-week, low-cal dinner.
Nutrition
- 1998 kj Energy
- 15g Fat Total
- 3g Saturated Fat
- 6g Fibre
- 37g Protein
- 42g Carbs (total)
All nutrition values are per serve
Prawn, asparagus and noodle salad
Print RecipeIngredients
- 180g Hakubaku Organic Soba Noodles
- 2 bunches asparagus, trimmed, sliced diagonally
- 200g snow peas, trimmed, sliced diagonally
- 2 1/2 tablespoons Obento Mirin Seasoning
- 2 tablespoons tamari
- 1 tablespoon fresh lemon juice
- 3 teaspoons sesame oil
- 3 teaspoons finely grated fresh ginger
- 500g peeled green prawns, tails intact
- 1 large garlic clove, crushed
- 1 tablespoons sesame seeds, toasted
- 1 avocado, quartered
- 3 green shallots, thinly sliced diagonally
Instructions
- Step 1Cook 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.
- Step 2Combine 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 tablespoons mirin mixture. Cook, stirring, for 1-2 minutes or until prawns are cooked. Add to noodle mixture.
- Step 3Place 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.
Notes
Use it up: Toss tamari with raw almonds and bake until dark and crisp. Or, mix with maple syrup to make a sticky glaze for pork or chicken, or combine with rice vinegar and sugar for a dipping sauce.
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
