Somen noodle, prawn and cucumber salad

  • 30 mins cooking
  • Serves 4
  • Print


Somen noodle, prawn and cucumber salad
  • 2 lebanese cucumbers (260g)
  • 2 teaspoon salt
  • 1 tablespoon dried seaweed (wakame)
  • 12 cooked medium king prawns (540g)
  • 100 gram dried somen noodles
  • 3 green onions, sliced thinly
Ginger dressing
  • 1/2 teaspoon dashi granules
  • 1 tablespoon hot water
  • 1/2 cup (125ml) rice vinegar
  • 1/4 cup (60ml) mirin
  • 1 teaspoon japanese soy sauce
  • 1/2 teaspoon sesame oil
  • 2 centimetre piece fresh ginger (10g), grated
  • pinch caster sugar


Somen noodle, prawn and cucumber salad
  • 1
    Halve cucumber lengthways; discard seeds with teaspoon. Slice thinly on diagonal; place in colander. Sprinkle with salt; stand 10 minutes. Rinse under cold water; drain, gently squeezing out excess moisture. Refrigerate.
  • 2
    Place seaweed in small bowl, cover with cold water, stand 5 minutes; drain. Shell and devein prawns; halve lengthways.
  • 3
    Cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
  • 4
    Meanwhile, to make ginger dressing, dissolve granules in the water in small bowl. Stir in remaining ingredients; chill
  • 5
    Place cucumber, seaweed, prawns in large bowl with dressing and half the onion; toss gently to combine. Serve sprinkled with remaining onion.

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