Chilli Prawn Salad

Serves: 4

Style: Salad

Difficulty: Easy

Ingredients

  • 270g Hakubaku Organic Soba
  • ½ cup fresh lime juice
  • 2 tbsp vegetable oil
  • 1 tbsp Japanese chilli paste
  • 1 tbsp grated ginger
  • 3 cloves garlic, crushed
  • 500g prawns with tails, peeled, deveined
  • 1 bunch broccolini, chopped in 5cm pieces
  • 200g sugar snap peas, trimmed

Optional garnishes

  • ½ cup basil leaves,
  • Lime wedges, to serve

Chilli Prawn Salad

Method

  1. Combine lime juice, oil, chilli paste, ginger and garlic in a non-reactive bowl. Set half aside in a jug.
  2. Add prawns to the bowl and toss to coat the prawns well. Cover and set aside in the fridge to marinate for 30 minutes.
  3. Prepare Hakubaku Organic Soba as per pack instructions. Rinse, drain and set aside in a bowl.
  4. In a pot of boiling water, add broccolini and sugar snap peas. Cook for 2 minutes so that the vegetables are bright in colour and tender crisp. Drain and place in the bowl with the Soba.
  5. In a frying pan on high heat, add half of the prawns and cook for 2-3 minutes, turning so the prawns cook through. When cooked, place in bowl with Soba. Repeat for remaining prawns.
  6. Place the reserved marinade in a small pan and quickly bring to the boil. Pour over the noodle mixture and toss gently to combine.
  7. Divide between four bowls and garnish with basil leaves. Serve with lime wedges.

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