The secret to this warm noodle dish is to add the dressing right at the end so it still tastes fresh. You can substitute the soba noodles with spiralised zucchini or rice noodles to make it gluten-free.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 270g soba noodles
- 1 tbsp sesame oil
- 2 tbsp soy sauce or tamari
- 1 tsp grated ginger
- Juice 1 lime
- 2 tbsp coconut oil
- 1 clove garlic, finely chopped
- 1 red chilli, sliced
- 800g whole green prawns, peeled
- 1 large carrot, shredded
- 1 cup edamame*
- 1 tbsp sesame seeds, to garnish
- Coriander leaves, to garnish
Method
- Boil noodles according to packet directions then refresh in cold water and set aside. Whisk together sesame oil, soy, ginger and lime juice in small bowl and set aside.
- Heat large, deep frying pan and add coconut oil, garlic and chilli. Cook for 1 min until fragrant, then add prawns and cook, stirring often for 3–4 mins until prawns change colour and are just cooked through.
- Remove from heat and add noodles, shredded carrot, edamame beans and dressing. Mix with tongs to combine. Serve in bowls garnished with sesame seeds and coriander leaves.
- *You’ll need 200g of pods to get about 1 cup of beans. You can buy edamame in packets in freezer section near peas at most supermarkets.
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