Soba Noodle Salad with Prawns

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

1. Marinate prawns in cornstarch and salt. Set aside

2. Boil soba noodles for 3 min. Once cooked, rinse under cold running water to remove residual starch

3. 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

4. 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

5. 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

6. In a small bowl, mix the sesame dressing, chopped coriander and grated ginger

7. To assemble, toss noodles with the dressing, salad leaves, sautéed vegetables and prawns in a large bowl. Garnish and serve!

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