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
180 gmsoba noodles16cooked prawns, peeled, tails intact180 gmChinese cabbage, thinly sliced1carrot, cut into julienne1Lebanese cucumber, cut into julienne3spring onions, thinly sliced, plus extra to serveRoasted sesame seeds, to serveSesame-miso dressing2 tbspshiro miso (see note)2 tbspgrapeseed or other mild-flavoured oil1½ tbspbrown rice vinegar1 tbsptamari1 tbspfinely grated ginger2 tsphulled tahini2 tspsesame oil1garlic clove, finely choppedJuice of ½ lemon, or to taste
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.
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.