Miso and Ginger Prawn Noodle Salad

Ingredients: 

200g noodles (I used rice noodles) 

100g (or more) frozen edemame 

1tbsp sesame oil 

1 carrot – peeled into ribbons using a vegetable peeler 

½ a cucumber – sliced into half moons (or little cucumbers) 

1 spring onion – sliced 

1 chilli – sliced 

300g cooked prawns 

2 tbsp sesame seeds on top 

Some roasted peanuts 

For the dressing: 

1 tbsp grated ginger 

2 crushed garlic cloves 

3 tbsp sesame oil 

2 tbsp soy sauce 

80ml rice vinegar 

2 tsp honey 

Method: 

1. Cook noodles according to pack instructions. You can microwave the edemame and add it to the noodles when they are both done or add the edamame during the last 2-3 minutes of the noodles’ cooking time.
2. Drain them all in a colander, rinse in cold running water and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss them in the oil to prevent them from sticking together. Leave to cool. 
3. Put all the dressing ingredients in a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, then serve immediately.