***NOODLES WITH PRAWN + PICKLED CUCUMBER

***NOODLES WITH PRAWN + PICKLED CUCUMBER
PRAWN-AND-SOBA-NOODLE-SALAD-BLACK-SESAME1.jpg

Serves 4 as a light lunch

INGREDIENTS /

800g uncooked prawns, heads removed but tails left
intact, deveined
180g soba noodles
2 long red chillies, seeded + sliced
Coriander, to garnish
Tamari or light soy sauce, to serve

SOY + GINGER MARINADE

2 tbsp tamari or light soy sauce
2 tbsp brown rice vinegar
1 tbsp mirin
1 tsp fish sauce
1 tsp caster sugar
1/2 tsp firmly packed finely grated ginger

PICKLED CUCUMBER

1 tbsp caster sugar
1 tbsp black sesame seeds
1 tsp nori seaweed flakes
1 long cucumber, cut into 1 cm cubes
Good pinch of sea salt
Vinegar missing ?

METHOD /

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.