Soba Noodle Prawn Salad

This soba noodle prawn salad is fresh, filling, and full of flavour — the kind of meal that feels light but still completely satisfying. Creamy peanut-ginger dressing, crunchy veggies, and chilli prawns on top… simple and so good. I love packing this into beautiful, stylish food storage containers from @styleware_ perfect for meal prep, work lunches, or keeping something nourishing ready in the fridge.

— Martina, @mywholesomebites

INGREDIENTS

⅔ packet soba noodles, cooked according to packet instructions
½ cucumber, thinly sliced
1 carrot, julienned
1 small yellow capsicum, thinly sliced
10 tiger prawns
Chilli flakes, to taste

Creamy peanut dressing
1 tbsp fresh ginger, finely grated
2 tbsp tamari sauce
1 tbsp honey
1 tbsp rice vinegar
2 large spoons peanut butter

METHOD

Cook the soba noodles according to packet instructions. Drain and set aside to cool slightly.

In a small bowl, whisk together the ginger, tamari, honey, rice vinegar and peanut butter until smooth and creamy.

In a large bowl, combine the soba noodles with the cucumber, carrot and capsicum. Pour over the dressing and toss well to coat.

Heat a pan over medium heat. Add the prawns with chilli flakes and cook until just pink and lightly golden.

Spoon the chilli prawns over the salad and serve immediately, or store in the fridge for an easy, nourishing meal later.

OPTIONAL SERVING SUGGESTIONS

Finish with fresh herbs such as coriander or mint, a squeeze of lime, or extra chilli flakes for heat. This salad is equally delicious served warm or chilled and keeps well in the fridge, making it ideal for meal prep or work lunches.

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