I’m a total sucker for a good bowl of noodles and this little prawn salad is no exception. Fresh, zesty and packed full of flavour, it is the perfect summer salad number.
Naked, no nasties, it’s stripped back cooking at it best!
This dish was specifically requested last month by a friend (a self-confessed carb-o-holic,) with a particular soft spot for noodles. Based on an asian favourite from my cookbook (which is now available to pre-order here) the dish was pleasingly a triumph. Its easy and oh so speedy, so I have been making it on the regular ever since.
The full recipe, from fridge to table, can be ready in under 10 minutes and requires so few ingredients, there is little reason not to love it. It can also be made in double quantity and kept it for a couple of days in the fridge, boxed up to be eaten as a handy desk-top lunch.
Despite being deliciously carby and comforting, its is also refreshingly light, thanks to the dressing. So you feel full and satiated without the heavy feeling of fried noodles or pasta.
The flavour comes from dressing and mixed herbs, the key components of the dish. I recommend a mixture of fragrant basil and coriander, to compliment the punchy wasabi, salty fish sauce and fresh yuzu juice, but you could go for a mix of parsley and basil too.
In case you aren’t familiar with yuzu, it is a Japanese citrus fruit. You can buy it as a condiment, (in bottles) in many larger supermarkets, or online. If you can’t find it, another option is to use a mixture of fresh lime and orange juice in the dressing instead. Both options are equally delicious.
Prawn Noodle Salad with Yuzu Wasabi Dressing Recipe
If you fancy adding extras, for additional taste and crunch, there are further serving suggestions below.
Preparation Time: 5 Minutes
Cooking Time: 5 Minutes
- 150g cooked prawns
- 150g rice noodles
- 150g edamame beans, shelled
- a handful of basil leaves, chopped
- a handful of coriander leaves, chopped
- Optional extras : toasted sesame seeds, a handful of goji berries, chopped spring onions, finely chopped chilli, a few wedges of lime
For the Yuzu Wasabi Dressing
- 3 tbs yuzu juice, you can use 2 tbs lime and 1 tbs orange juice
- 1 1/2 tsp wasabi paste
- 3 tbs fish sauce
- 1 tbs maple syrup
- 1 tbs toasted sesame seed oil
Place the noodles in a heatproof bowl and cover with boiling water. Leave for 5 mins, or until the noodles are tender. Drain them in a colander, then cool the noodles under cold running water and drain again. Return them to the bowl.
In a small bowl whisk together the ingredients for the dressing. Add a little more wasabi, if you fancy more of a kick.
Add the prawns, edamame beans and chopped herbs to the bowl of cooked noodles. Pour over the yuzu and wasabi dressing and toss to combine.
Stonkingly fresh and utterly delicious… I guarantee you noodle lovers will never look at the takeaway fried variety the same way again! Please do have an experiment with additional flavours and let me know how you get on.