Edamame or young soy beans add a nutty taste to this speedy prawn salad.

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.