Miso & ginger prawn noodle salad
Delight your taste buds with this vibrant Miso & Ginger Prawn Noodle Salad. A perfect harmony of umami miso, zesty ginger, and succulent prawns. Bon appétit!
Ingredients:
- 200g medium egg noodles (about 3 nests)
- 100g frozen edamame
- 1 tsp sesame oil
- 1 carrot, peeled into ribbons using a vegetable peeler
- ½ cucumber, deseeded, halved and thinly sliced into half-moons
- 1 spring onion, sliced
- 100g sugar snap peas, halved if you like
- 1 red chilli, sliced (deseeded if you prefer less heat)
- 300g peeled and cooked jumbo king prawns
- 1 tsp sesame seeds
- 1 tbsp freshly grated ginger
- 2 garlic cloves, crushed
- 3 tbsp white miso paste
- 2 tbsp sesame oil
- 2 tbsp dark soy sauce
- 80ml rice vinegar
- 2 tsp honey
Instructions:
- Prepare the noodles according to the package directions, and include the edamame for the final 2-3 minutes of cooking. Then, strain in a colander, wash with cold water, and strain again. Transfer the noodles and edamame to a bowl, add sesame oil, and mix gently to avoid clumping. Let it cool down.
- While waiting, combine all the dressing components in a jar with a lid, close tightly, and shake thoroughly to mix. Mix the cooled noodles and edamame with the rest of the ingredients and the dressing, then serve right away.
Summary:
- Calories: 1258 kcal
- Fat: 23 g
- Protein: 86 g
- Carbs: 177 g
- Potassium: 2123 mg
- Magnesium: 318 mg