Miso & ginger prawn noodle salad

Name: Miso & ginger prawn noodle salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Author : Hana Lindley

ginger king prawns miso

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.

Miso & ginger prawn noodle salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Author : Hana Lindley

Ingredients

Instructions

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