Togarashi Prawn Sesame Noodle Salad

Mac
Servings

5

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

Japanese

Category

Dinner

When the weather turns warm, the last thing anyone wants is to stand over a hot hob. This chilled noodle salad keeps things cool: springy noodles, sweet prawns and crisp cucumber, all brought together with a nutty sesame dressing and a lift of Japanese 7 Spice (togarashi). The togarashi lifts with a citrussy, gently warming blend of chilli, sesame and orange peel that wakes the whole bowl up without overpowering it. It’s fresh, fast and forgiving, and because everything is served cold it’s a brilliant make-ahead dinner for a busy summer evening, ready in under 30 minutes and easily portioned for the whole family.
Togarashi Prawn Sesame Noodle Salad

Ingredients

    Fresh & Mains

    • 300g cooked king prawns (ready-to-eat)
    • 300g dry medium egg noodles
    • 1 medium carrot, peeled and cut into thin matchsticks
    • 1/2 cucumber, halved, deseeded with a spoon, and sliced into half-moons
    • 2–3 spring onions, finely sliced (both whites and green tops)
    • Small handful fresh flat-leaf parsley, chopped

    The Dressing & Aromatics

    • Juice of 1/2 lime
    • 1 tbsp toasted sesame oil (Note: Olive oil can be used as a substitute if you dislike sesame oil)
    • 1 tsp honey
    • Pinch of freshly ground black pepper
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tsp grated fresh ginger
    • 1/2 tsp Japanese 7 Spice (Togarashi) (plus an extra pinch to garnish)
    • 1 tbsp toasted sesame seeds

    Directions

    1. Soak the Noodles: Place your dry egg noodles into a large bowl. Boil a kettle and pour the boiling water directly over the noodles until fully submerged. Leave them to sit on the side off the heat for 7 to 8 minutes. This prevents them from overcooking and becoming mushy. Drain, rinse thoroughly under cold running water, and set aside.
    2. Build the Dressing Base: In a large mixing bowl, squeeze in the juice of 1/2 a lime. Add 1 tbsp of toasted sesame oil, 1 tsp of honey, and a good grinding of black pepper. Whisk together with a spoon to break down and dissolve the honey into the citrus.
    3. Add the Soy, Ginger & Onions: Pour in 1 tbsp of light soy sauce (for saltiness) and 1 tbsp of dark soy sauce (for richness), then stir in 1 tsp of grated fresh ginger. Drop your sliced spring onions straight into this liquid base, the acid from the lime juice will instantly start to lightly pickle and soften them while you prep the rest of the veg.
    4. Toss the Vegetables & Aromatics: Add the carrot matchsticks and the deseeded cucumber half-moons to the bowl. Mix in 1/2 tsp of togarashi spice, the chopped parsley, and the toasted sesame seeds. Stir the whole mixture together thoroughly so the vegetables are fully coated in the dressing.
    5. Fold in the Prawns: Add your cooked king prawns directly to the vegetable and dressing mix, folding them through gently.
    6. Assemble and Serve: Place your cooled, drained noodles into your main serving dish. Pour the dressed prawn and vegetable mix over the top, then use a spoon and fork to toss everything together until the noodles are glossy and completely integrated. Garnish with a final pinch of raw togarashi over the top and serve.

    Take me back to all recipes

    < Back to recipes

    Blog posts

    View all
    1 3
    View all