Somen With Prawns And Asparagus

Warm Somen with Prawns and Asparagus

SERVES: 4  DIFFICULTY: Medium   COOKING TIME: 15 minutes

When you need a salad, but not something that is too chilled


  • 270 g Hakubaku Organic Somen
  • 60 g rocket, roughly chopped
  • 1 punnet mixed mini tomatoes
  • 1 cup vegetable stock
  • 2 tbsp soy sauce
  • Squeeze of lime juice
  • 1 bundle fresh asparagus, cut in to 3cm pieces
  • 200 g prawns
  • 1 tbsp olive oil
  • togarashi


  1. Prepare Somen as per the packet instructions. Drain, rinse and set aside.
  2. Heat oil in fry-pan and fry prawns, taking care not to overcook. Remove and set aside keeping warm.
  3. To pan add tomatoes. Cook for 2 minutes or until soft, mashing gently to break them just a little.
  4. Add asparagus and cook for 2 minutes. Add vegetable stock, soy sauce and lime juice. Bring to the boil, return prawns and then noodles to the fry-pan. Toss to combine, divide between four plates. Sprinkle with togarashi and serve.


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