Chilled Soba Noodles With Prawns (Terry Durack's Recipe)

A community recipe by aussie_sarah

Not tested or verified by Nigella.com

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Introduction

This is the soba recipe that I cook most often. You can substitute the prawns for other seafood, or just leave it out altogether. Also, you could add julienned/grated carrot to the cucumber. I think it's also nice with finely sliced shiitake mushrooms on the top.

Ingredients

Serves: 4

Metric Cups

For the Dressing

2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon caster sugar

For the Soba and Prawns

12 medium green prawns (unpeeled)
½ medium cucumber (peeled)
2 teaspoons rice wine vinegar
2 teaspoons mirin
½ teaspoon salt
250 grams soba noodles
2 spring onions (green part only)
½ sheet nori seaweed (toasted)

For the Dressing

2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon asian sesame oil
1 teaspoon superfine sugar

For the Soba and Prawns

12 medium green shrimp (unpeeled)
½ medium cucumber (peeled)
2 teaspoons rice wine vinegar
2 teaspoons mirin
½ teaspoon salt
8⅚ ounces soba noodles
2 scallions (green part only)
½ sheet nori seaweed (toasted)

Method

Chilled Soba Noodles With Prawns (Terry Durack's Recipe) is a community recipe submitted by aussie_sarah and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whisk the dressing ingredients together in a small bowl until the sugar dissolves, then cover and refrigerate.

To clean the prawns, insert a fine bamboo skewer through the back of each shell near the tail and hook out the intestinal tract. Cook in simmering, salted water for 3 minutes, drain and leave to cool.

Cut the cucumber in half lengthwise and, with a teaspoon, scoop out and discard the seeds. Finely slice lengthwise, then into matchstick strips. Toss the cucumber with the rice vinegar, mirin and salt and leave for 30 minutes.

Add the noodles to a large pot of boiling water. Bring the water back to the boil, then add a cup of cold water. Repeat this process at least twice more until the noodles are cooked. Drain and plunge them into iced water. Drain again and refrigerate.

Finely cut the spring onion greens into 4cm lengths, then again into fine strips. Cut the nori into very fine filaments, about 8cm long, using scissors.

To serve, toss the noodles in the dressing, drain and pile onto four serving plates. Toss the spring onion with the cucumber, drain and scatter over the noodles. Peel the prawns and arrange on top with a thatch of nori strips.

Whisk the dressing ingredients together in a small bowl until the sugar dissolves, then cover and refrigerate.

Finely cut the scallion greens into 4cm lengths, then again into fine strips. Cut the nori into very fine filaments, about 8cm long, using scissors.

To serve, toss the noodles in the dressing, drain and pile onto four serving plates. Toss the scallion with the cucumber, drain and scatter over the noodles. Peel the prawns and arrange on top with a thatch of nori strips.