Name: Prawn, cabbage and soba noodle salad
Yield: 4
Ingredients: 180 gm soba noodles; 16 cooked wild prawns, peeled, tails intact; 180 gm Chinese cabbage, thinly sliced; 1 carrot, cut into julienne; 1 Lebanese cucumber, cut into julienne; 3 spring onions, thinly sliced, plus extra to serve; Roasted sesame seeds, to serve; Sesame-miso dressing; 2 tbsp shiro miso (see note); 2 tbsp grapeseed or other mild-flavoured oil; 1½ tbsp brown rice vinegar; 1 tbsp tamari; 1 tbsp finely grated ginger; 2 tsp hulled tahini; 2 tsp sesame oil; 1 garlic clove, finely chopped; Juice of ½ lemon, or to taste

There’s a great range of soba noodles on the market, from gluten-free pure buckwheat noodles to wheat-flour versions. The methods for cooking each vary, so follow the packet instructions.

Ingredients

180 gm soba noodles

16 cooked wild prawns, peeled, tails intact

180 gm Chinese cabbage, thinly sliced

1 carrot, cut into julienne

1 Lebanese cucumber, cut into julienne

3 spring onions, thinly sliced, plus extra to serve

Roasted sesame seeds, to serve

Sesame-miso dressing

2 tbsp shiro miso (see note)

2 tbsp grapeseed or other mild-flavoured oil

1½ tbsp brown rice vinegar

1 tbsp tamari

1 tbsp finely grated ginger

2 tsp hulled tahini

2 tsp sesame oil

1 garlic clove, finely chopped

Juice of ½ lemon, or to taste

Method

Main

1.Cook noodles in a large saucepan of simmering salted water according to packet directions until just tender. Drain and rinse under cold running water to cool and separate noodles. Transfer to a large bowl, add prawns, cabbage, carrot, cucumber and spring onion, and toss to combine.

2.For sesame-miso dressing, whisk ingredients in a bowl and thin with 1-2 tbsp hot water for a drizzling consistency. Drizzle dressing over salad to taste, toss to combine and serve scattered with roasted sesame seeds and extra spring onion.