This type of recipes always remind me why I love quality homemade food. It gives you the opportunity to nurture yourself with bright flavoured, fun, easy to make and wholesome meals. I love that this recipe suits many different diets and can easily be made gluten-free. It is also egg and dairy-free with the possibility to use firm tofu instead of prawns.
That’s UMAMI (the ultimate harmony of all flavours in one dish) at its best. Sweet, sour, salty with a touch of magic. As a foodie to another foodie, I highly recommend making the garlic lemon tiger prawn part on its own. That’s one extra quick snack you’ll thank me for later. It will come in handy for when you’re throwing a house party or simply want to feel special and treat yourself to a meal that has a quality restaurant vibe.
Instructions
Carefully cut each tiger prawn down its back and remove the dirt “vein” – you can use a toothpick to make it quick and easy. Then cut each prawn gently down its belly and open it. Lay them flat backside down on a plate or cutting board.
Squeeze lime juice over the prawns, top with crushed garlic and finely grated ginger, drizzle with tamari. Set aside to marinate.
Cook noodles (make sure they remain firm), wash under cold running water to prevent them from softening further and drain well. Mix with a splash of sesame seed oil to make sure they don’t stick together.
Julie’s Tip
If you’re prepping ahead, store different parts of this dish (noodles, prawns, sauce) separately until you have to pack your lunch/dinner or eat it to keep the ingredients as fresh as possible.
Cut vegetables into thin slices, finely chop the chilli. Whisk all of the sauce ingredients or blend them together with the avocado half, if you chose to use avocado for the sauce instead of as a garnish.
I recommend using avocado in the sauce only if you know you’ll eat all of the salad in one go. In a bowl mix vegetables, noodles, sauce and sesame seeds.
Heat a frying pan, add a bit of cooking oil and prawns together with all of the marinade. Cook for approx. 5 minutes, turning as they cook.
Transfer prawns on top of the salad and pour the caramelised garlic bits on top. Garnish with lime zest for added freshness and plenty of sesame seeds.
If you’re prepping ahead, store different parts of this dish (noodles, prawns, sauce) separately until you have to pack your lunch/dinner or eat it to keep the ingredients as fresh as possible.
Ingredients
For the salad
- 80 g of Chinese egg noodles or a GF noodle alternative (you might need more than 80g in this case)
- ½ courgette
- ½ long cucumber or 1 small (you can use courgette instead)
- small chunk ( 1/4 ) of fennel
- ½ chilli pepper
- zest from 1/2 lime
- handful of toasted sesame seeds (you can toast them in a dry pan)
- ½ avocado (blend it in the sauce or use as a garnish)*
For the prawns
- 8 fresh or frozen, thawed tiger prawns
- 5 garlic cloves
- juice of 1 lime
- chunk of fresh ginger, peeled (2 cm x 2 cm)
- splash of tamari soy sauce
- 2 tbsp of neutral tasting cooking oil
For the sauce
- juice of 1 lime
- 2 tbsp of toasted sesame seed oil
- 1-2 tbsp of tamari soy sauce
- 1 tbsp of sweet white miso (or substitute with tamari)
- 3 tbsp of mirin seasoning (or substitute with 2 tbsp of maple syrup)
- 1/2 avocado (or use it as a garnish)
*I recommend using avocado in the sauce only if you’re planning to eat all of the salad in one go.
Make this Recipe Step by Step
Clean prawns by removing their dirt “veins”.
Clean prawns by removing their dirt “veins”.
Make this Recipe Step by Step
Drizzle with tamari, lemon juice. Rub with crushed garlic and grated ginger.
Drizzle with tamari, lemon juice. Rub with crushed garlic and grated ginger.
Make this Recipe Step by Step
Meanwhile, prep the sauce. Mix all of the sauce ingredients or blend together with the avocado half if you’re using avocado as part of the sauce instead of a garnish.
Meanwhile, prep the sauce. Mix all of the sauce ingredients or blend together with the avocado half if you’re using avocado as part of the sauce instead of a garnish.
Make this Recipe Step by Step
Cook, wash and drain noodles. Drizzle with a bit of sesame seed oil to prevent from sticking.
Cook, wash and drain noodles. Drizzle with a bit of sesame seed oil to prevent from sticking.
Make this Recipe Step by Step
Grate lime zest and set aside for garnish.
Grate lime zest and set aside for garnish.
Make this Recipe Step by Step
Prep veggies: cut, slice, chop. Transfer into a bowl together with noodles and sauce.
Prep veggies: cut, slice, chop. Transfer into a bowl together with noodles and sauce.
Make this Recipe Step by Step
Mix well to combine.
Mix well to combine.
Make this Recipe Step by Step
Cook prawns in a frying pan until they turn bright orange.
Cook prawns in a frying pan until they turn bright orange.
Make this Recipe Step by Step
Transfer prawns to the noodle bowl. Don’t forget to scrape in all of the caramelised garlic bits. Finish off with the grated lime zest.
Transfer prawns to the noodle bowl. Don’t forget to scrape in all of the caramelised garlic bits. Finish off with the grated lime zest.
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