Prawn and Soba Noodle Salad with Carrot, Radish and Shiso
Prawn and Soba Noodle Salad with Carrot, Radish and Shiso
One of the simplest and quickest meals to prepare, this noodle salad will be on high rotation all year round. I often add a boiled egg and swap out the vegetables for whatever I have in the fridge – the combo of broccolini, snow peas and edamame is a favourite. Add extra texture too with toasted sesame seeds, tamari almonds and wasabi peas.
Prawn and Soba Noodle Salad with Carrot, Radish and Shiso
Serves 4 • Prep 10 mins • Cook 3 mins
Key Ingredient
White Soy, Tahini + Yuzu Dressing
Ingredients
180g soba noodles
20 cooked prawns, peeled, tails intact
2 carrots, julienned
4 baby radishes, thinly sliced on a mandolin
100g baby watercress
White Soy, Tahini and Yuzu Dressing, to drizzle
Baby shiso, to garnish
Method
1 Cook noodles in a large saucepan of salted boiling water for 3 mins. Drain and rinse under cold running water to cool and remove excess starch. Drain again.
2 Combine prawns, carrot, radish, watercress and noodles in a large bowl.
3 Arrange noodle salad on a serving platter. Drizzle with dressing and scatter with baby shiso to serve.
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