Juicy prawn noodles with coriander pesto

We tried this out recently and can tell it will be one of our go-to recipes over the summer. It takes about 10 minutes and has very little cooking involved – ideal for those warmer days.

Serves: 2

INGREDIENTS

200g Instant Noodles

1 Cucumber

½ Bunch of Coriander (25g)

½ Bunch of Mint (25g)

100g Frozen Edamame (or Peas)

200g Raw King Prawns

Toasted Sesame Seeds, To Serve

1 Lime, To Serve

2 Spring Onions, To Serve

For the coriander pesto:

½ Bunch of Coriander (25g)

½ Bunch of Mint (25g)

2 Tbsp Tahini

1 Lime

3 Tbsp Olive Oil

METHOD

Tip the noodles into a bowl and cover with boiling water and set aside.

Make the pesto by blitzing your ingredients together in a food processor. If you don’t have a food processor, a pestle and mortar will also do the job. Season well with salt and pepper.

Drain the noodles and rinse well, tipping them into a large bowl. Add the edamame or peas to the noodles. Peel the cucumber into long ribbons, stopping once you hit the seedy middle, and add the ribbons to the bowl. Throw in the pesto, toss, and taste. Add more salt and pepper, if necessary.

Toss the prawns with a tbsp of olive oil. Heat a pan over a high heat and, once the pan is really hot, add the prawns and season well. Cook for 2 mins, until browned and cooked through, then tip in with the noodles and toss well. Slice the spring onions.

Twirl the noodles into bowls, top with the extra herbs, sliced spring onions and sesame seeds. Serve with the lime, cut into wedges, and serve on the side.

Recipe credit: MOB Kitchen

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