This prawn noodle dish brings in a host of East Asian flavours- white miso bringing a subtle nuttiness, shiitake mushrooms for an earthiness and yuzu juice for a sweet zestiness.
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Bring a large pan of water to the boil, add the noodles and simmer for 4 minutes (watch carefully as buckwheat noodles can overboil easily). Drain and rinse under cold water, then toss with the sesame oil and divide between 2 bowls.
Rinse out the pan and pour in 500ml just-boiled water. Whisk in the miso paste. Add the mushrooms and white parts of the salad onions; simmer for 3 minutes. Add the pak choi stem and prawns; simmer for 3-4 minutes until the prawns are fully cooked, opaque and pink throughout, then stir through the pak choi leaves and yuzu juice.
Ladle the soup over the noodles and scatter with the salad onion greens and sliced chilli.
Yuzu is a Japanese citrus fruit with hints of mandarin and lime. Its juice is a great match for all types of fish and is lovely drizzled over salads and noodles.
Typical values per serving when made using specific products in recipe
Energy | 1,326kJ/ 305kcals |
|---|---|
Fat | 3.7g |
Saturated Fat | 0.6g |
Carbohydrates | 43.2g |
Sugars | 10.2g |
Fibre | 4.2g |
Protein | 22.8g |
Salt | 3.67g |
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