
This miso ginger prawn noodle salad is fresh, savory, and packed with crunch. Tender prawns, egg noodles, crisp vegetables, and a bold miso-soy dressing come together in a light meal that is quick enough for busy weeknights. Serve it chilled or at room temperature for an easy lunch or dinner.
Cook the egg noodles according to the package directions. Add the edamame during the last 2 to 3 minutes of cooking. Drain, rinse well under cold water until cooled, then drain again thoroughly.
Transfer the cooled noodles and edamame to a large bowl and toss with the sesame oil to keep the noodles from sticking.
In a jar or small bowl, combine the grated ginger, crushed garlic, white miso paste, dark soy sauce, rice vinegar, and honey. Shake or whisk until the dressing is smooth.
Add the prawns, carrot ribbons, cucumber, spring onion, sugar snap peas, and sliced red chili to the noodles. Pour over the dressing and toss until everything is evenly coated.
Finish with sesame seeds and serve immediately, or chill for 10 to 15 minutes before serving if you prefer the salad extra cold.
Use tamari instead of soy sauce for a gluten-free version if using gluten-free noodles. Pat the noodles dry after rinsing so the dressing does not get watery. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.