Soba Noodle Salad
This was a recipe created for Fairprice Finest’s ‘Finest Festival’ where they highlighted the art of Lagom, a Swedish philosophy for living a balanced life.
Lagom means: Not too little. Not too much. Just right.
I really resonate with this as I find myself striving for balance rather than living in extremes, and this also extends to how I create my meals. Balanced in terms of nutrition, flavours and textures.
Try out this recipe! I love eating it warm out of the pan, or as a chilled salad – perfect for making ahead!
THE RECIPE
SERVES 2
Ingredients
90g soba
1 egg
½ onion, sliced
7 sugar snap peas, sliced
Handful of salad leaves
7 prawns, peeled, tails intact
1 tbsp cornflour
Salt
Dressing
½ cup sesame soy dressing (I used Golden Chef)
1 bunch coriander, chopped
1" ginger, grated
Garnish
Sesame seeds
1 large chilli, sliced
Your favourite corn chips, crushed (I used Good Life Finute Korean Chips)
Directions
Marinate prawns in cornstarch and salt. Set aside
Boil soba noodles for 3 min. Once cooked, rinse under cold running water to remove residual starch
Drop an egg in a pot of boiling water and cook for 6 min. Put in an ice bath to cool down and set aside
Heat a small oiled pan over medium heat. Fry prawns for about 3-4 min. Flip and cook for another minute or until golden brown. Remove and set aside
In the same pan, sautée sliced onions until soft. Add in sugar snap peas, season with salt and cook for 2 min, or until tender. Set aside
In a small bowl, mix the sesame dressing, chopped coriander and grated ginger
To assemble, toss noodles with the dressing, salad leaves, sautéed vegetables and prawns in a large bowl. Garnish and serve!