Your quick and easy midweek dinner dilemma is sorted with this healthy prawn and soba noodle salad. A chilled salad that is perfect for these warmer months.
What I love about this easy prawn and soba noodle salad is that most of the ingredients are in my pantry or fridge already. If you are like me then making this recipe will be a snap. Just pick up some prawns and coriander (cilantro) on the way home.
Unless you have coriander in your garden. I don’t as I kill everything I try to grow.
This cold soba noodle salad is perfect for this hot weather we are having at the moment in Australia. If you are in chillier climes right now, keep this one up your sleeve for when things start to heat up.
You will see that I use black tahini in this recipe. Why? Because I stumbled across some in a health food shop and just had to purchase it. I impulse purchase pantry items, it’s a terrible addiction.
Don’t panic if you don’t have, or can’t find black tahini. If regular tahini camps out in your fridge that is perfect, use it! Though, if you do happen to chance upon some why not give it a try.
When it comes to cooking the soba noodles, do this just before serving. I cook them so they still have a bit of a chew to them. If I was an Italian cooking Japanese noodles I would say al dente”ish”.
It’s important to refresh them under cold running water. If you can plunge them into some iced water after cold water rinse (and drain) that is even better. Generally I don’t go the iced water route, as I normally don’t have enough ice cubes in my freezer to deal with an after work G&T or two and noodles.
The important factor is to stop the soba noodles cooking once out of the pot.
I do love the simplicity of this prawn and soba noodle salad. The simplicity in ingredients used, and the simplicity of making the salad. I do hope you love this tasty prawn and soba noodle salad recipe too!
- 270 grams soba noodle
- 2 lebanese cucumbers - (diced)
- 2 spring onions - (finely sliced)
- 20 cooked prawns - (shells removed, deveined and cleaned)
- ? cup coriander (cilantro) - (finely chopped)
- 80 ml soy sauce
- 50 ml rice wine vinegar
- 50 ml olive oil
- 1 tablespoon black tahini
- 1½ teaspoons grated ginger
- toasted sesame seeds to serve
- Fill a large saucepan with water and bring to the boil. Cook soba noodles until just tender. Remove from heat and drain immediately. Refresh in cold running water.
- In a medium bowl whisk soy sauce, rice wine vinegar, olive oil, black tahini and grated ginger.
- Place soba noodles in a large serving bowl. Add cucumber, spring onions, coriander and prawns. Pour over dressing and toss well.
- Sprinkle with toasted sesame seeds and serve.
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