Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoons caster sugar
- 1 small clove garlic, crushed
- 1/2 long red chilli, sliced thinly
- 1 teaspoon sesame oil
- grated rind and juice of 1 lime
- 1/2 cup sunflower oil
- 270g HAKUBAKU SOBA NOODLES
- 1 large ripe mango, sliced
- 2 tablespoons Thai basil leaves, torn
- 2 tablespoons coriander laves
- 1 tablespoon mint leaves
- 1/2 red onion, thinly sliced
- 12 peeled cooked prawns, leave on tails
- 2 spring onions, finely sliced diagonally
- 1 Lebanese cucumber, sliced thinly diagonally
- 1 avocado, sliced
- 1 tablespoon pickled ginger slices
Method
- For Dressing - Whisk together in a small bowl vinegar, sugar, garlic, chilli, sesame oil, rind, juice and oil ,
- Bring a large saucepan of water to the boil, add soba noodles, and simmer for 4 minutes until cooked, drain in a colander running cold water through noodles, drain well.
- Place drained noodles in a large serving bowl and combine with remaining ingredients, add prepared dressing and toss gently to combine
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC SOBA NOODLE 270G
