Prawn soba noodle salad with yuzu, avocado and grapefruit mint
Quick and incredibly tasty, this prawn and soba noodle salad recipe from Elly McCausland would make a delectable healthy lunch or midweek dinner, given plenty of zing from yuzu juice and refreshing grapefruit mint.
Ingredients
Dressing
- 2 tbsp of yuzu juice
- 2 tsp tamarind paste
- 2 tsp dark soy sauce
- 1 tbsp of rapeseed oil, or rice bran oil
- lime juice , to taste, from 1–2 limes
- 2 tbsp of fresh galangal, or fresh ginger, grated
- 1 tbsp of light brown sugar
Salad
- 150g of soba noodles , or buckwheat noodles
- 3 garlic cloves , crushed
- 1 red chilli , deseeded and finely chopped
- 220g of prawns , raw
- 2 spring onions , finely chopped
- 1/2 cucumber , halved lengthways and finely sliced
- 4 tbsp of grapefruit mint , roughly chopped
- 1 avocado , ripe, cut into cubes
- 4 tbsp of sesame seeds
- lime , cut into wedges to serve
- yuzu juice , 1–2 tbsp to taste
- pomegranate seeds
- oil, flavourless (such as rice bran or groundnut)
Method
1
Whisk together all the ingredients for the dressing. Set aside
- 2 tbsp of yuzu juice
- 2 tsp tamarind paste
- 2 tsp dark soy sauce
- 1 tbsp of rapeseed oil, or rice bran oil
- lime juice , to taste, from 1–2 limes
- 2 tbsp of fresh galangal, or fresh ginger, grated
- 1 tbsp of light brown sugar
2
Bring a large pan of water to the boil and cook the noodles according to packet instructions (usually 3–4 minutes). Drain and rinse well in cold water; set aside
- 150g of soba noodles , or buckwheat noodles
3
Heat a little oil in a non-stick frying pan over a medium heat. Add the garlic and chilli and cook for a minute until fragrant, then add the prawns and cook for 2 minutes, or until pink. Turn the heat off
- oil, flavourless (such as rice bran or groundnut)
- 3 garlic cloves , crushed
- 1 red chilli , deseeded and finely chopped
- 220g of prawns , raw
4
Add the spring onions, cucumber, half of the mint, drained noodles and dressing to the pan and toss well to combine
- 2 spring onions , finely chopped
- 1/2 cucumber , halved lengthways and finely sliced
- 2 tbsp of grapefruit mint , roughly chopped
5
Divide the noodle mixture between two plates or bowls then divide the avocado between the bowls. Scatter over the remaining mint, pomegranate seeds and sesame seeds, and serve with a sprinkling of yuzu juice with lime wedges on the side to squeeze over
- 1 avocado , ripe, cut into cubes
- 2 tbsp of grapefruit mint , roughly chopped
- 4 tbsp of sesame seeds
- lime , cut into wedges to serve
- yuzu juice , 1–2 tbsp to taste
- pomegranate seeds
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Prawn soba noodle salad with yuzu, avocado and grapefruit mint
