Soba noodle and prawn salad with edamame pesto
recipe

Yummy Soba noodle and prawn salad with edamame pesto Recipe

Edamame or young soy beans add a nutty taste to this speedy prawn salad.
Soba noodle and prawn salad with edamame pesto
Prep Time : 0:30 | Cook Time : 0:10 | Total Time : 0:40 | Serving : 4 person.

Ingredients

  • 2 tablespoons vegetable oil

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons fresh lime juice

  • 3 teaspoons finely grated fresh ginger

  • 3 teaspoons soy sauce

  • 400g peeled green prawns, tails intact

  • 315g (3 cups) frozen edamame beans

  • 1 teaspoon caster sugar

  • 2 x 90g packet soba noodles

  • 4 radishes, thinly sliced

  • 3 green shallots, thinly sliced, plus extra, to serve

  • 1 Lebanese cucumber, halved, deseeded, thinly sliced

  • Micro herbs, to serve

Method

  • Step 1

    In a glass bowl, whisk together 2 teaspoons of the oil, 2 teaspoons vinegar, 2 teaspoons lime juice, 1 teaspoon ginger and 2 teaspoons soy sauce. Add prawns. Stir. Set aside to marinate.

  • Step 2

    Bring a large saucepan of water to the boil over high heat. Cook the edamame beans for 5 minutes or until tender. Use a slotted spoon to transfer to a bowl of iced water. Drain. Remove beans from pods. Discard pods.

  • Step 3

    Reserve 1/4 cup of the edamame beans. Put remaining beans and remaining oil, vinegar, lime juice, ginger and soy sauce in a food processor. Add sugar and season. Process until a coarse paste forms. Reserve 1/3 cup of the edamame pesto.

  • Step 4

    Cook the soba noodles in a saucepan of boiling water following the packet directions until just tender. Drain. Refresh under cold running water. Transfer the noodles to a large bowl. Add the edamame pesto, radish, green shallot and cucumber. Toss to combine.

  • Step 5

    Heat a frying pan over medium-high heat. Add the prawn mixture and cook, stirring occasionally, for 4 minutes or until prawns change colour.

  • Step 6

    Divide the noodle mixture among serving bowls. Top with the prawns and a spoonful of the reserved edamame pesto. Sprinkle with the reserved edamame beans, extra green shallot, and herbs.

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