Japanese Noodle, Prawn and Cucumber Salad

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Japanese Noodle, Prawn and Cucumber Salad 542a2adefbc0335c3026a8cb_soba.png

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2/3 cup Fresh bean sprouts
400g/14oz Hakubaku Organic Soba noodles
1/4 cup Oriental sesame oil
1kg/2lb Cooked prawns
3 large Cucumbers; peeled,halved,thinly sliced
6 Green onions; sliced
Red cabbage leaves for decoration
2/3 cup Rice wine vinegar
1/4 cup Soy sauce
1/4 cup Vegetable oil
3tbsp Sugar
1tsp Dry mustard
pinch Cayenne pepper

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Recipe By: Hakubaku

Serves 12 adults

Introduction

Got a large crowd over for lunch - Here's a sure-fire crowd pleaser.


Method

DRESSING (can be prepared
one day ahead)
In a small bowl,
Whisk together:
vinegar
soy sauce
vegetable oil
sugar and mustard.
Season with cayenne pepper.
Cover and leave at room temperature.

SALAD
Blanch bean sprouts in boiling
water for 30 seconds.
Drain and refresh in cold water
then drain.

Cook soba noodles as per packet instructions
then drain and refresh in cold water.
Drain and place in large bowl.
Add sesame oil and toss to coat.
(This can be prepared up to 6 hours ahead.
Cover and refrigerate.)
(The bean sprouts can also be
prepared ahead of time and must be covered
and stored in refrigerator separately.)

Add the bean sprouts, prawns,
cucumber and onions to the noodles.
Drizzle with dressing and
toss gently to combine.

Line platter with red cabbage leaves
and mound salad in centre.