| | Prawn, asparagus and noodle salad
Prawn, asparagus and noodle salad
Prawn, asparagus and noodle salad 4.3-5 9
  • Calories: 1998 kj
  • Fat: 15g
  • Carbohydrates: 10g

How to Make:

  1. Cook the noodles in a large saucepan of boiling water following packet directions, adding the asparagus and snow peas for the last minute of cooking. Refresh under cold running water. Drain well. Place in a large bowl.
  2. Combine the mirin, tamari, lemon juice, oil and ginger in a small bowl. Heat a large non-stick frying pan over high heat. Spray with oil. Cook prawns, turning, for 2 minutes. Add garlic and 1 1/2 tablespoons mirin mixture. Cook, stirring, for 1-2 minutes or until prawns are cooked. Add to noodle mixture.
  3. Place sesame seeds on a plate. Dip avocado in seeds to coat. Add the green shallot and remaining dressing to noodle mixture. Gently toss to combine. Divide among bowls and top with avocado.
Time for preparing:
15 min.


  • 180g Hakubaku Organic Soba Noodles
  • 2 bunches asparagus, trimmed, sliced diagonally
  • 200g snow peas, trimmed, sliced diagonally
  • 2 1/2 tablespoons Obento Mirin Seasoning
  • 2 tablespoons tamari
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons sesame oil
  • 3 teaspoons finely grated fresh ginger
  • 500g peeled green prawns, tails intact
  • 1 large garlic clove, crushed
  • 1 tablespoons sesame seeds, toasted
  • 1 avocado, quartered
  • 3 green shallots, thinly sliced diagonally