Cucumber Soba Noodle Salad with Prawns | GCBC15 Ep45
Recipe Information
Cucumber Soba Noodle Salad with Prawns
Cultural Context
Cucumber Soba Noodle Salad with Prawns is a refreshing dish that showcases the delicate flavors of Japanese cuisine. Soba noodles, made from buckwheat, are paired with crisp vegetables and prawns, often enjoyed chilled during the hot summer months. This salad is a popular choice for picnics and light meals, reflecting the Japanese emphasis on seasonal ingredients and balance in flavors. Today, variations of this dish can be found globally, with adaptations to suit local tastes and ingredient availability.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
prawns
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu provides a plant-based protein option, while canned tuna is budget-friendly.
sesame oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil offers a healthier fat option, while canola oil is cost-effective.
Cook soba noodles according to package instructions until al dente, then rinse under cold water.
Peel and devein prawns, then season with lemon pepper and toss with olive oil.
Cook the prawns in a pan until they are pink and cooked through, turning them over as needed.
Make cucumber noodles using a vegetable peeler or spiralizer to create thin strips.
In a small bowl, prepare the dressing by mixing hot sauce, soy sauce, sesame oil, minced ginger, minced garlic, maple syrup, and rice vinegar.
Combine the cooled soba noodles, cucumber noodles, and cooked prawns in a large bowl.
Sprinkle black sesame seeds over the salad and toss gently to combine.
Taste the salad and adjust seasoning if necessary.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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