800 g uncooked prawns, heads removed but tails left intact, deveined
180 g soba noodles
2 long red chillies, seeded and sliced
Coriander, to garnish
Tamari or light soy sauce, to serve
Soy and ginger marinade
2 tablespoons tamari or light soy sauce
2 tablespoons brown rice vinegar
1 tablespoon mirin
1 teaspoon fish sauce
1 teaspoon caster sugar
1/2 teaspoon firmly packed finely grated ginger
- 1 tablespoon caster sugar
- 1 tablespoon black sesame seeds
- 1 teaspoon nori seaweed flakes
- 1 long cucumber, cut into 1 cm cubes
- Good pinch of sea salt
Serves 4 as a light lunch
For the marinade, whisk all the ingredients together in a large shallow non-reactive dish. Add the prawns and toss to coat, then cover with plastic film and marinate in the fridge for 1 hour.
Meanwhile, for the pickle, combine all the ingredients in a bowl and chill in the fridge for 30 minutes. Taste and add more salt or sugar if desired, then set aside.
Heat a large frying pan or wok over medium–high heat. When hot, add the prawns and the marinade and cook for 2 minutes, turning halfway through, until the prawns are cooked and the sauce has reduced. Remove from the heat and leave to cool completely. Cook the noodles in a saucepan of simmering water for 3 minutes, then drain and rinse well under cold running water.
Place the noodles, prawns, pickled cucumber and chilli in a bowl and toss to combine. Turn out onto a platter, then drizzle with tamari or soy sauce to taste and garnish with coriander.