Prawn soba noodle salad with yuzu, avocado and grapefruit mint

2
20 minutes

Ingredients

Dressing

  • 2 tbsp of yuzu juice
  • 2 tsp tamarind paste
  • 2 tsp dark soy sauce
  • 1 tbsp of rapeseed oil, or rice bran oil
  • lime juice, to taste, from 1–2 limes
  • 2 tbsp of fresh galangal, or fresh ginger, grated
  • 1 tbsp of light brown sugar

Salad

  • 150g of soba noodles, or buckwheat noodles
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 220g of prawns, raw
  • 2 spring onions, finely chopped
  • 1/2 cucumber, halved lengthways and finely sliced
  • 4 tbsp of grapefruit mint, roughly chopped
  • 1 avocado, ripe, cut into cubes
  • 4 tbsp of sesame seeds
  • lime, cut into wedges to serve
  • yuzu juice, 1–2 tbsp to taste
  • pomegranate seeds
  • oil, flavourless (such as rice bran or groundnut)

Method

1
Whisk together all the ingredients for the dressing. Set aside
  • 2 tbsp of yuzu juice
  • 2 tsp tamarind paste
  • 2 tsp dark soy sauce
  • 1 tbsp of rapeseed oil, or rice bran oil
  • lime juice, to taste, from 1–2 limes
  • 2 tbsp of fresh galangal, or fresh ginger, grated
  • 1 tbsp of light brown sugar
2
Bring a large pan of water to the boil and cook the noodles according to packet instructions (usually 3–4 minutes). Drain and rinse well in cold water; set aside
  • 150g of soba noodles, or buckwheat noodles
3
Heat a little oil in a non-stick frying pan over a medium heat. Add the garlic and chilli and cook for a minute until fragrant, then add the prawns and cook for 2 minutes, or until pink. Turn the heat off
  • oil, flavourless (such as rice bran or groundnut)
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 220g of prawns, raw
4
Add the spring onions, cucumber, half of the mint, drained noodles and dressing to the pan and toss well to combine
  • 2 spring onions, finely chopped
  • 1/2 cucumber, halved lengthways and finely sliced
  • 2 tbsp of grapefruit mint, roughly chopped
5
Divide the noodle mixture between two plates or bowls then divide the avocado between the bowls. Scatter over the remaining mint, pomegranate seeds and sesame seeds, and serve with a sprinkling of yuzu juice with lime wedges on the side to squeeze over
  • 1 avocado, ripe, cut into cubes
  • 2 tbsp of grapefruit mint, roughly chopped
  • 4 tbsp of sesame seeds
  • lime, cut into wedges to serve
  • yuzu juice, 1–2 tbsp to taste
  • pomegranate seeds