Prawns, Wakeme and Soba Noodles with Ginger Soy Dressing
SERVES: 4 DIFFICULTY: Medium
Too many delectable ingredients – yum
16 Prawn tails (cooked, peeled & de-veined)
270g Hakubaku soba noodles
1/3 cup Wakame seaweed
1 Avocado (peeled & sliced)
2tbsp Pickled ginger (rinsed & finely sliced)
2tbsp Sesame seeds (toasted)
1 small handful Coriander leaves
2tbsp Rice wine vinegar
2tbsp Japanese soy sauce
STEP ONE:SOBA NOODLES
Cook the noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:WAKAME SEAWEED
Soak the wakame in cold water until soft.
Drain, then cut into bite-sized pieces.
In a small bowl combine the ginger, mirin, rice wine vinegar and soy.
In a large bowl, gently combine all the ingredients,
reserving a little of the dressing and some of the sesame seeds.
Divide between 4 serving plates.
Garnish by drizzling extra dressing on top and a light sprinkling of sesame seeds.