Serves 4 Prep Time 10 minutes
Cooking Time 10 minutes
FOR THE DRESSING
1 teaspoon grated ginger
1 teaspoon rice vinegar
1 1/2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon hoisin sauce
2 1/2 tablespoons soy sauce
12 large prawns or 16 small prawns
2 tablespoons soy sauce
1 tablespoon sesame oil
200 grams cha soba noodles
canola oil or other mild-tasting vegetable oil
2 teaspoons sesame seeds
4 to 5 green onions (white and light green parts only), sliced
1 small bunch cilantro, leaves picked
chili oil, if desired
1. Prepare the dressing: Whisk all ingredients together in a bowl until thoroughly combined. Set aside.
2. Peel and devein the prawns; save the shells and heads for making shrimp stock. Place peeled prawns in a bowl. Add soy sauce and sesame oil; toss to combine. Leave to marinate while you prepare the rest of the dish.
3. Prepare the noodles according to package directions. Drain and place in a bowl with cold water. Toss a few times in cold water to stop the cooking process. Drain again and set aside.
4. Heat a large frying pan over high heat. When hot, add enough oil to slick the bottom of the pan thinly. When the oil is hot, add the prawns in one layer. Do not overcrowd the pan. Cook prawns for about a minute on each side or until bright orange. Do not overcook. Set aside.
5. Toss noodles in a large bowl with the dressing. Divide dressed noodles among 4 bowls. Top noodles with prawns, then sprinkle with sesame seeds, green onions, and cilantro. Drizzle some chili oil on top if you want your dish to be a little spicy.
TIP
TO MAKE THIS VEGETARIAN, YOU CAN USE TOFU INSTEAD OF PRAWNS, MARINATED AND FRIED THE SAME WAY.
