Soba Noodle Salad with Miso Prawns

Ingredients

24 raw Tiger prawns, tail on, defrosted or fresh
1/4 small red cabbage, finely shredded
2 Tbs rice wine vinegar
270 g soba noodles
1/2 cup podded edamame beans
2 Tbs white miso
2 Tbs soy sauce
2 tsp brown sugar
1 Tbs sunflower oil
250 g firm tofu, diced
1 Lebanese cucumber, thinly sliced

To serve:

Toasted sesame seeds
Lemon wedges

Method

Combine cabbage and half of the vinegar, tossing well. Set aside. Meanwhile, bring a large pot of water to the boil and cook the noodles for 8 minutes, or until just tender. Add edamame beans during the last minute of cooking. Drain well and rinse under cold water. Set aside.

Combine miso, soy, remaining vinegar and sugar in a bowl. Spoon 1 tablespoon over prawns, toss well and set aside for 10 minutes. Add oil to the remaining miso mixture to form a dressing.

Heat a frying pan over medium-high heat and drizzle with a little oil. Cook prawns, tossing frequently for several minutes until vibrant orange.

Distribute soba noodles between serving bowls. Accompany with the tofu, cucumber, edamame cabbage and cooked prawns. Drizzle with dressing and sprinkle with sesame seeds. Accompany with lemon wedge.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood