Miso & ginger prawn noodle salad

Enjoy a prawn noodle salad for a quick and easy dinner. With punchy miso and ginger flavours, it’s low in fat and calories and takes just 15 minutes to make

Ingredients

• 200 g medium egg noodles (about 3 nests)
• 100 g frozen edamame
• 1 tsp sesame oil
• 1 carrot, peeled into ribbons using a vegetable peeler
• 0.5 cucumber, deseeded, halved and thinly sliced into half-moons
• 1 spring onion, sliced
• 100 g sugar snap peas, halved if you like
• 1 red chilli, sliced (deseeded if you prefer less heat)
• 300 g peeled and cooked jumbo king prawns
• 1 tsp sesame seeds
• 1 tbsp freshly grated ginger
• 2 garlic cloves, crushed
• 3 tbsp white miso paste
• 2 tbsp sesame oil
• 2 tbsp dark soy sauce
• 80 ml rice vinegar
• 2 tsp honey

Steps

1. Cook the noodles following pack instructions, adding the edamame for the last 2-3 mins of the cooking time. Drain in a colander, rinse with cold running water, and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss to prevent sticking. Leave to cool.
2. Meanwhile, tip all the dressing ingredients into a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, and serve immediately.