Soba noodles with ginger ponzu and prawns

Name: Soba noodles with ginger ponzu and prawns
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 400g soba noodles; 16 large, cooked prawns, peeled, deveined, tails left intact; 2 tsp sesame oil; 1 avocado, halved and sliced; 2 Lebanese cucumbers, thinly sliced into rounds; 2 spring onions, finely sliced toasted white sesame seeds,

Julia Busuttil Nishimura

November 24, 2023

When it’s simply too hot to cook, make this soba noodle salad.William Meppem

easyTime:< 30 minsServes:4

Soba noodles are a pantry staple in my house. Reliable, versatile and well-loved, they’re a great back-up for last-minute lunches or easy weeknight meals. While I love them with a warm or chilled broth, a simple dressing also provides a wonderful way to enjoy them.

This dish comes together in a very short time and you’re rewarded with an incredible amount of flavour. The ginger ponzu is the hero here: zingy, bright and the most perfectly balanced, sweet, salty and sour coating for the noodles. This recipe is a gift on those days when it’s simply too hot to cook.

Ingredients

400g soba noodles
16 large, cooked prawns, peeled, deveined, tails left intact
2 tsp sesame oil
1 avocado, halved and sliced
2 Lebanese cucumbers, thinly sliced into rounds
2 spring onions, finely sliced toasted white sesame seeds,

FOR THE GINGER PONZU

100ml soy sauce
100ml mirin
60ml lemon juice (about 1 lemon)
2cm piece ginger, finely grated
sea salt, to taste

Method

Step 1
For the ginger ponzu, simply whisk together the soy sauce, mirin, lemon juice and ginger. Season with a little salt. Set aside.
Step 2
Cook the soba noodles in a large pot of boiling water according to the directions on the packet. Drain and rinse under cold water, then drain again. Transfer to a bowl and set aside.
Step 3
Toss the prawns with the sesame oil in a small bowl. Season with a little salt. Set aside.
Step 4
Divide the noodles among four bowls, topping each bowl with some prawns, avocado and cucumber slices. Pour over some of the ginger ponzu, then finish with a scattering of spring onions and sesame seeds. Alternatively, combine everything in a large bowl, toss to mix and serve.

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