2/3 cup Fresh bean sprouts
400g/14oz Hakubaku Organic Soba noodles
1/4 cup Oriental sesame oil
1kg/2lb Cooked prawns
3 large Cucumbers; peeled,halved,thinly sliced
6 Green onions; sliced
Red cabbage leaves for decoration
2/3 cup Rice wine vinegar
1/4 cup Soy sauce
1/4 cup Vegetable oil
1tsp Dry mustard
pinch Cayenne pepper
Japanese Noodle, Prawn and Cucumber Salad
DRESSING (can be prepared
one day ahead)
In a small bowl,
sugar and mustard.
Season with cayenne pepper.
Cover and leave at room temperature.
Blanch bean sprouts in boiling
water for 30 seconds.
Drain and refresh in cold water
Cook soba noodles as per packet instructions
then drain and refresh in cold water.
Drain and place in large bowl.
Add sesame oil and toss to coat.
(This can be prepared up to 6 hours ahead.
Cover and refrigerate.)
(The bean sprouts can also be
prepared ahead of time and must be covered
and stored in refrigerator separately.)
Add the bean sprouts, prawns,
cucumber and onions to the noodles.
Drizzle with dressing and
toss gently to combine.
Line platter with red cabbage leaves
and mound salad in centre.