Ingredients
The following ingredients have 4 Servings
- 250g sugar snaps peas, trimmed
- 270g ramen noodles
- 20 medium cooked prawns, peeled (tails intact), de-veined
- 1 Lebanese cucumber, thinly sliced into ribbons using a mandoline
- 1⁄2 bunch radishes, thinly sliced using a mandoline
- 1⁄2 red onion, thinly sliced
- 1 cup mizuna and red vein sorrel leaves
- 1⁄2 tbs toasted black sesame seeds, to serve
- 1⁄2 cup (125ml) Kewpie (Japanese) mayonnaise
- 2 tbs mirin
- 1 tbs rice wine vinegar
- 2 tsp sesame oil
Instruction
- Bring a large pan of salted water to a boil over a high heat, cook sugar snaps for 1 minute, remove with a slotted spoon and plunge into iced water to chill. Drain, then cut in half, diagonally.
- Cook noodles according to packet instructions, drain and rinse under cold running water. Drain well and transfer to a large bowl.
- For the dressing, combine all the ingredients in a small bowl and season.
- To serve, add dressing to noodles and toss to combine. Add remaining salad ingredients and toss to combine. Serve immediately.