Prawn and soba noodles
This prawn and soba noodles recipe came about a little bit by accident. I had planned to make some Vietnamese summer rolls this week, but I couldn’t get the rice paper cases online and then I didn’t have a chance to go to the local Chinese supermarket. But I had all of the ingredients, and I had some soba noodles (Japanese gluten-free noodles made of buckwheat), so I thought I’d take the essence of the summer rolls and make a super quick little noodle dish instead.
This was INCREDIBLY quick. The soba noodles take three minutes to cook, and the prawns cook up in about the same amount of time. And the mango and prawn combination was a revelation – delicious! Definitely one to try again.
- 200g prawns
- 1 tsp brown sugar
- 1 lime
- 1 tsp fish sauce
- 1/2 tsp sesame oil
- 1/2 tsp rice wine vinegar
- 140g soba noodles
- Handful of green beans
- Olive oil
- 1/4 cucumber peeled into strips
- Bunch of fresh coriander, roughly chopped
- Around 1/2 a mango, chopped
Step one: Mix together the prawns, sugar, juice from half a lime, fish sauce, sesame oil and rice wine vinegar. Leave to marinate for a few minutes.
Step two: Bring a pot of water up to the boil, and then throw in the soba noodles and green beans – cook for three minutes and then drain.
Step three: Meanwhile, fry up the prawns and half the coriander leaves in a bit of olive oil until cooked through. Add the drained soba noodles and green beans and stir to combine.
Step four: Serve with slices of mango, cucumber and coriander leaves. Done!