Name: Miso & ginger prawn noodle salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 200g medium egg noodles (about 3 nests) -; 100g frozen edamame -; 1 tsp sesame oil -; 1 carrot, peeled into ribbons using a vegetable peeler -; ½ cucumber, deseeded, halved and thinly sliced into half-moons -; 1 spring onion, sliced -; 100g sugar snap peas, halved if you like -; 1 red chilli, sliced (deseeded if you prefer less heat) -; 300g 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 -; 80ml rice vinegar -; 2 tsp honey -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Miso & ginger prawn noodle salad

1. 200g medium egg noodles (about 3 nests) -

2. 100g frozen edamame -

3. 1 tsp sesame oil -

4. 1 carrot, peeled into ribbons using a vegetable peeler -

5. ½ cucumber, deseeded, halved and thinly sliced into half-moons -

6. 1 spring onion, sliced -

7. 100g sugar snap peas, halved if you like -

8. 1 red chilli, sliced (deseeded if you prefer less heat) -

9. 300g peeled and cooked jumbo king prawns -

10. 1 tsp sesame seeds -

11. 1 tbsp freshly grated ginger -

12. 2 garlic cloves, crushed -

13. 3 tbsp white miso paste -

14. 2 tbsp sesame oil -

15. 2 tbsp dark soy sauce -

16. 80ml rice vinegar -

17. 2 tsp honey -

How to cook deliciously - Miso & ginger prawn noodle salad

1. Stage

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. Stage

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.