Miso & ginger prawn noodle salad

• medium egg noodles↗200g 200g

  (about 3 nests)

• frozen edamame↗100g 100g
• sesame oil↗1 tsp 1 tsp
• carrot↗1 1

  peeled into ribbons using a vegetable peeler

• cucumber↗½ ½

  deseeded, halved and thinly sliced into half-moons

• spring onion↗1 1

  sliced

• sugar snap peas↗100g 100g

  halved if you like

• red chilli↗1 1

  sliced (deseeded if you prefer less heat)

• peeled and cooked jumbo king prawns300g 300g
• sesame seeds↗1 tsp 1 tsp
• freshly grated ginger1 tbsp 1 tbsp
• garlic cloves↗2 2

  crushed

• white miso paste↗3 tbsp 3 tbsp
• sesame oil↗2 tbsp 2 tbsp
• dark soy sauce↗2 tbsp 2 tbsp
• rice vinegar↗80ml
• honey↗2 tsp

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions, adding the edamame for the last 2-3 mins of the cooking time. Drain in a colander, rinse with cold running water, and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss to prevent sticking. Leave to cool.

2. 2

   Meanwhile, tip all the dressing ingredients into a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, and serve immediately.