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.
- 180 gm soba noodles
- 16 cooked 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
- 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
- 1Cook 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.
- 2For 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.
Shiro (white) miso paste is available from Asian grocers.
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