Prawn and Soba Noodle Salad

Prawn and Soba Noodle Salad (Serves 4)

Ingredients:

Noodles:

• 250g, Dried Soba Noodles
• Drizzle of Oil

 Prawns:

• 250g, Prawns Cutlets (Prepared and Brought Frozen)
• 3 Tablespoons (30g) Soy Sauce
• 3 Tablespoons (30g) Sweet Chilli Sauce
• 3 Teaspoons (10g) Sesame Oil
• 3 Teaspoons (10g) Rice Wine Vinegar

 Salad:

• 1/ea Cucumber, Deseeded & Sliced
• ½ Bunch Red Radish, Grated
• 2 Carrots, Grated
• 1/8 Red Cabbage, Shredded
• 1/8 Green Cabbage, Shredded
• ½ Bunch of Fresh Coriander (or mint), finely chopped

Dressing:

• 100g Tamarind Paste
• 1/3 cup (50g) Tomato Sauce
• 1/3 cup (50g) Soy Sauce
• 3 Tablespoons (30g) Sweet Chilli Sauce
• 1 Tablespoon (20ml) Lemon Juice

Instructions: 

1. Defrost & prep prawns, remove tails (if they have them) & make sure they are deveined.
2. Grill or pan-fry prawns until fully cooked through, remove from the heat and place in a bowl with marinade of soy sauce, sweet chilli, sesame oil & rice wine vinegar.
3. Toss the prawns in the marinade and then leave to completely cool in the fridge.
4. Bring a pot of water to the boil, cook soba noodles for 2-3min – try them before removing from the water. You want them to be al dente.
5. When the noodles are cooking get a bowl of ice water ready – drain the cooked noodles and place into the iced water to stop the cooking process.
6. Once cool, drain the soba noodles and set aside. Toss with a little oil to stop them sticking together.
7. Prepare all the vegetables (you can add or subtract from this to suit your taste) fresh mint is a nice replacement if you don’t like coriander.
8. Make dressing by combining all the ingredients.
9. To finish; in a large bowl toss together the noodles, prawns & dressing.
10. Serve straight away and enjoy.