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Soba Noodle Salad with Miso Prawns
- Step 1
Combine cabbage and half of the vinegar, tossing well. Set aside. Meanwhile, bring a large pot of water to the boil and cook the noodles for 8 minutes, or until just tender. Add edamame beans in the last minute of cooking. Drain well and rinse under cold water. Set aside.
- Step 2
Combine miso, soy, remaining vinegar and sugar in a bowl. Spoon 1 tablespoon over prawns, toss well and set aside for 10 minutes. Add oil to the remaining miso mixture to form a dressing.
- Step 3
Heat a frying pan over medium-high heat and drizzle with a little oil. Cook prawns, tossing frequently for several minutes until vibrant orange.
- Step 4
Distribute soba noodles between serving bowls. Accompany with the tofu, cucumber, edamame cabbage and cooked prawns. Drizzle with dressing and sprinkle with sesame seeds. Accompany with lemon wedge.
24 Tassal Raw Aussie Tiger Prawns with Tail on, defrosted
¼ small red cabbage, finely shredded
2 tbsp rice wine vinegar
270g pack soba noodles
½ cup podded edamame beans
2 tbsp white miso
2 tbsp soy sauce
2 tsp brown sugar
1 tbsp sunflower oil
250g firm tofu, diced
1 lebanese cucumber, thinly sliced
Toasted sesame seeds
Defrost prawns in refrigerator 0-4°C, keep refrigerated and use within 48 hours.
Thread prawns onto skewers if preferred and cook on a grill plate or bbq.
Prawns can be cooked in advance and served chilled.
You could also add some sliced spring onions and nori sheets to the bowl.