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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 200g medium egg noodles (about 3 nests)
- 100g frozen edamame
- 1tsp sesame oil
- 1carrot, peeled into ribbons using a vegetable peeler
- ½cucumber, deseeded, halved and thinly sliced into half-moons
- 1spring onion, sliced
- 100g sugar snap peas, halved if you like
- 1red chilli, sliced (deseeded if you prefer less heat)
- 300g peeled and cooked jumbo king prawns
- 1tsp sesame seeds
- 1tbsp freshly grated ginger
- 2garlic cloves, crushed
- 3tbsp white miso paste
- 2tbsp sesame oil
- 2tbsp dark soy sauce
- 80ml rice vinegar
- 2tsp honey
Instructions
Step 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.Step 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.