Tom Walton's Prawn, Cucumber & Avocado Soba Noodle Salad with Birch & Waite Japanese Style Dressing

Serves: 4
Prep time:

Dried Soba Noodles400 g
Spring Onions, Finely Sliced3
Cooked Tiger Prawns, Peeled, Tail Left On16
Lebanese Cucumbers, Seeds Removed, Finely Sliced3
Red Chili, Seeds, Removed, Finely Sliced1 large
Avocados, Cut Into Wedges2
Mixed Herbs (Coriander, Mint), Picked2 large handfuls
Black Sesame Seeds1 tbsp
Limes, Cut Into Wedges, To Serve2
Japanese Style Dressing1 cup

Method

  1. 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.
  2. 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.
  3. 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.