Serves: 4
Prep time:
| Dried Soba Noodles | 400 g |
| Spring Onions, Finely Sliced | 3 |
| Cooked Tiger Prawns, Peeled, Tail Left On | 16 |
| Lebanese Cucumbers, Seeds Removed, Finely Sliced | 3 |
| Red Chili, Seeds, Removed, Finely Sliced | 1 large |
| Avocados, Cut Into Wedges | 2 |
| Mixed Herbs (Coriander, Mint), Picked | 2 large handfuls |
| Black Sesame Seeds | 1 tbsp |
| Limes, Cut Into Wedges, To Serve | 2 |
| Japanese Style Dressing | 1 cup |
Method
- Cook soba noodles according to packet instructions then refresh in cold water, drain well, and toss with 2 tbsp of Birch & Waite Japanese Style Dressing and half the shallots. Place into 4 bowls.
- Toss prawns with 2 tbsp of Birch & Waite Japanese Style Dressing and let sit for 2 minutes. Combine cucumber, chili, half the herbs, remaining shallots and toss with 3 tbsp Birch & Waite Japanese Style Dressing.
- Add cucumber mixture on top of the noodles then top with the prawns, avocado, and a drizzle of Birch & Waite Japanese Style Dressing over the top. Finish with sesame seeds, remaining herbs and serve with lime. Enjoy!
Recipe by Tom Walton, for Birch & Waite
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We’ve created a wide range of batch crafted, superior-quality products, all made with the finest, fresh Australian ingredients in our kitchens in Marrickville, Sydney.
