Soba Noodle Salad with Miso Prawns

METHOD

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.

Ingredients:

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 

To serve; 

Toasted sesame seeds 

Lemon wedges 

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.