Soba noodle and prawn salad with edamame pesto

Edamame or young soy beans add a nutty taste to this speedy prawn salad.

Recipe «Soba noodle and prawn salad with edamame pesto» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 2 tbsp rice wine vinegar, 2 tbsp fresh lime juice, 3 tsp finely grated fresh ginger, 3 tsp soy sauce , 400g peeled green prawns, tails intact, 315g frozen edamame beans, 1 tsp caster sugar , 2 x 90g packet soba noodles, 4 radishes, thinly sliced, 3 green shallots, thinly sliced, plus extra, to serve, 1 Lebanese cucumber, halved, deseeded, thinly sliced, Micro herbs, to serve.

Ingredients:

• 2 tbsp vegetable oil 
• 2 tbsp rice wine vinegar 
• 2 tbsp fresh lime juice 
• 3 tsp finely grated fresh ginger 
• 3 tsp soy sauce 
• 400g peeled green prawns, tails intact 
• 315g frozen edamame beans 
• 1 tsp caster sugar 
• 2 x 90g packet soba noodles 
• 4 radishes, thinly sliced 
• 3 green shallots, thinly sliced, plus extra, to serve 
• 1 Lebanese cucumber, halved, deseeded, thinly sliced 
• Micro herbs, to serve 

Instructions

1. In a glass bowl, whisk together 2 teaspoons of the oil, 2 teaspoons vinegar, 2 teaspoons lime juice, 1 teaspoon ginger and 2 teaspoons soy sauce. Add prawns. Stir. Set aside to marinate.
2. Bring a large saucepan of water to the boil over high heat. Cook the edamame beans for 5 minutes or until tender. Use a slotted spoon to transfer to a bowl of iced water. Drain. Remove beans from pods. Discard pods.
3. Reserve 1/4 cup of the edamame beans. Put remaining beans and remaining oil, vinegar, lime juice, ginger and soy sauce in a food processor. Add sugar and season. Process until a coarse paste forms. Reserve 1/3 cup of the edamame pesto.
4. Cook the soba noodles in a saucepan of boiling water following the packet directions until just tender. Drain. Refresh under cold running water. Transfer the noodles to a large bowl. Add the edamame pesto, radish, green shallot and cucumber. Toss to combine.
5. Heat a frying pan over medium-high heat. Add the prawn mixture and cook, stirring occasionally, for 4 minutes or until prawns change colour.
6. Divide the noodle mixture among serving bowls. Top with the prawns and a spoonful of the reserved edamame pesto. Sprinkle with the reserved edamame beans, extra green shallot, and herbs.