Mango and prawn noodle salad with miso dressing
Loaded with crispy texture and fresh flavour, this Asian-style noodle salad is a sure-fire hit.
Start by placing the chopped mango, miso paste, mirin seasoning and one teaspoon of the sesame oil in a blender and blend into smooth.
Place half a cup of the miso mixture in a bowl with the prawns, toss to combine. Cover with plastic wrap and place in the fridge for 30 minutes to allow the flavours to develop. Meanwhile, cook the noodles following package direction, drain and then refresh under cold water.
Heat a little oil in a nonstick frying pan over medium high heat at half the prawn mixture and cook turning for four minutes or until the pawns are lightly charred and cooked through. Repeat with the remaining oil and prawn mixture. Combine the reserved mixture with vinegar in a separate bowl. To assemble the salad, arrange the noodles, cucumber, mango wedges and chilli on a large serving platter. Pour over half the dressing and gently toss to combine. Top with the prawns and drizzle with extra dressing to serve. This is a great fresh salad for when you have friends over.
Note: + 30 mins marinating time
- 1 small mango, stoned, peeled, finely chopped
- 1 1/2 tbs miso paste
- 1 tbs mirin seasoning
- 2 tsp sesame oil
- 800g raw prawns, peeled leaving tails intact, deveined
- 270g pkt soba noodles
- 2 Lebanese cucumbers, peeled into ribbons
- 2 large firm mangoes, stoned, peeled, cut into wedges
- 2 spring onions, thinly sliced lengthways
- 1 long red chilli, seeded, thinly sliced
- 1/3 cup (80ml) rice wine vinegar
Place chopped mango, miso paste, mirin seasoning and 1 tsp oil in a blender. Blend until smooth. Place ½ cup (125ml) of the miso mixture in a bowl with the prawns. Toss to combine. Cover and place in the fridge for 30 mins to develop the flavours. Reserve the remaining miso mixture.
Meanwhile, cook the noodles following packet directions. Refresh under cold water. Drain well.
Heat 1/2 tsp oil in a non-stick frying pan over medium-high heat. Add half the prawn mixture and stir-fry for 4 mins or until cooked through. Repeat with remaining oil and prawn mixture.
Place the noodles, cucumber, mango wedges, spring onion and chilli on a serving platter. Combine reserved miso mixture and vinegar in a separate bowl. Season. Pour half the dressing over the noodles and gently toss. Top with the prawns and remaining dressing to serve.