Miso Ginger Prawn Noodle Salad

Name: Miso Ginger Prawn Noodle Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 300 g cooked king prawns; 100 g edamame; 200 g egg noodles; 100 g sugar snap peas; 1 carrot; 1/2 cucumber; 1 spring onion; 1 red chilli; 1 tbsp fresh ginger; 2 cloves garlic; 3 tbsp white miso paste; 2 tbsp dark soy sauce; 80 ml rice vinegar; 2 tsp honey; 1 tsp sesame oil; 1 tsp sesame seeds

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.

Servings4 Portions

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

cooked king prawns
300 g
edamame
100 g
egg noodles
200 g
sugar snap peas
100 g
carrot
1
cucumber
0.5
spring onion
1
red chilli
1
fresh ginger
1 tbsp
garlic
2 cloves
white miso paste
3 tbsp
dark soy sauce
2 tbsp
rice vinegar
80 ml
honey
2 tsp
sesame oil
1 tsp
sesame seeds
1 tsp

Step-by-Step Instructions

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.