Ingredients for - Miso & ginger prawn noodle salad
1.
200g medium egg noodles (about 3 nests)
2.
100g frozen edamame
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
13.
3 tbsp white miso paste
16.
80ml rice vinegar
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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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