Chilled buckwheat noodles with grilled prawns and miso dressing

Name: Chilled buckwheat noodles with grilled prawns and miso dressing
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 8 large green prawn cutlets; 1 tbsp grapeseed oil or extra virgin olive oil; 3 handfuls each of mustard cress, baby shiso leaves and mizuna (Japanese mustard; greens) or watercress (or three handfuls of one type); 3 finger limes, split (or 2 limes, peeled and finely diced)

Karen Martini

February 24, 2023

easyTime:< 30 minsServes:4

I'm a big lover of cold noodle salads, which are just heaven on a hot day. The quick pickles, coupled with the burst of freshness from the leaves and lime, make this particular one a summer staple in our household. You can get your prep done a little ahead of time, but be sure to serve it without delay once assembled.

Ingredients

8 large green prawn cutlets
1 tbsp grapeseed oil or extra virgin olive oil
3 handfuls each of mustard cress, baby shiso leaves and mizuna (Japanese mustard
greens) or watercress (or three handfuls of one type)
3 finger limes, split (or 2 limes, peeled and finely diced)

For the noodles

3 bundles of buckwheat noodles
60ml grapeseed oil or extra virgin olive oil
1½ tbsp tamari
1 tsp sesame oil

For the miso dressing

3 tsp white miso paste
50ml boiling water
50ml grapeseed oil or extra
virgin olive oil
3 tbsp rice wine vinegar
2 tbsp toasted sesame seeds

For the pickle salad

6 shiitake mushrooms, stalks
removed, caps finely sliced
2 Lebanese cucumbers, peeled, then sliced into ribbons using the peeler
2 tsp caster sugar
1 tsp salt flakes
80ml rice wine vinegar
6 spring onions, white part only, finely sliced
2 tbsp pickled white ginger, finely shredded

Method

Step 1
Preheat a barbecue or griddle pan on high.
Step 2
Meanwhile, make the dressing. First combine the miso and boiling water in a bowl, then add the oil, vinegar and sesame seeds. Stir to combine.
Step 3
Cook the noodles according to the packet instructions. Drain and refresh in iced water for 2 minutes before draining well. Combine the oil, tamari and sesame oil in a medium bowl and toss through the noodles.
Step 4
Toss the prawns in the oil and grill on both sides for about 2 minutes until cooked and well charred. Drop the prawns into the miso dressing to cool, but don't toss through.
Step 5
For the pickle salad, add the shiitake mushrooms and cucumber to a medium bowl. Sprinkle over the sugar, salt and vinegar, then toss to coat. Stand for 5 minutes, then mix through the spring onion and ginger.
Step 6
Divide the noodles between four shallow bowls (or serve in one large bowl), then top with the prawns. Pour the miso dressing over the top, then pile on the pickle salad and leaves. Finish by squeezing the finger lime "caviar" out of the pods, or adding the diced limes, then serve.

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