This noodle salad is mouthwateringly fresh, easy to prepare and full of nutritional goodness. Glass noodles are gluten free, and you can make the whole dish coeliac-friendly if you substitute soy sauce for the gluten-free version, which is widely available in most supermarkets. It doesn’t take long to prepare this dish, but if you want to save even more time you can use pre-cooked prawns instead of raw. However, the sweetness and crunchiness of freshly cooked prawns is worth the extra effort, in our opinion! This sweetness, combined with the saltiness of the winged kelp, makes each mouthful a fully-rounded flavour bomb. This dish is perfect for light lunches or summery evening meals.
This recipe serves 4
Prep time: 20 mins Cooking time: 10 minutes
20g winged kelp
12 raw prawns
100g glass noodles
1 tbsp salt
2tbsp white wine vinegar
1 tbsp mirin
1 tbsp sugar
¼ tsp of salt
1 tsp of soy sauce
½ tsp of sesame oil
1 tbsp vegetable oil
Soak the kelp in cold water for 15 minutes. Remove the stalks and cut into bite size pieces.
Cut the cucumber lengthways and scrape out the seeds with a teaspoon. Slice it thinly, sprinkle with salt and mix well. Leave for 20 minutes to allow the water to drain out naturally, then rinse and pat dry with a cloth.
Simmer the noodles for 3 minutes whilst stirring continuously, then strain and rinse well with cold water.
Meanwhile, add all ingredients for the dressing into a bowl and whisk well to combine.
Peel and clean the prawns. Bring a pot of salted water to a simmer before adding the prawns and cooking for 2 minutes.
Mix the noodles with the kelp, cucumber and dressing. Transfer everything to a plate and top with the prawns.