Queensland black tiger prawns and soba noodle salad with oyster mushroom cucumber and macadamia nut and black garlic dressing

Number of serves: Serves 4

Preparation time: 30 minutes

Cooking time: 10 minutes

Ingredients

Salad

• 1kg Queensland black tiger prawns, green, peeled and deveined
• 3 tablespoons vegetable oil
• 200g soba noodles
• 200g oyster mushrooms, torn into bite-sized pieces
• 150g roasted macadamia nuts, roughly chopped
• 2 Lebanese cucumbers, finely sliced into ribbons
• 1 tablespoon sesame seeds, lightly toasted

Black garlic ginger dressing

• 1 tablespoon black garlic paste
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 50mL soy sauce
• 30mL rice wine vinegar

To serve (optional)

• 1 tablespoon lightly toasted sesame seeds, to garnish
• 1 lemon, cut into wedges
• Mayonnaise (for 4 servings)

Method

Salad

1. Heat 2 tablespoons of vegetable oil in a large frying pan over a high heat.
2. Cook the prawns for 1 to 2 minutes on each side, or until just cooked through. Transfer the prawns to a tray and allow to cool.
3. Cook the soba noodles according to the packet instructions (approximately 2 minutes). Drain the noodles, rinse them under cold water and drain them well.
4. Heat 1 tablespoon of vegetable oil in a frying pan over a medium-high heat. Cook the oyster mushrooms until lightly golden and tender. Set them aside to cool.
5. Roughly chop the roasted macadamia nuts.
6. Using a vegetable peeler, make cucumber ribbons. Discard the cucumber seeds.

Black garlic ginger dressing

1. Whisk together the black garlic paste, grated ginger, sesame oil, brown sugar, soy sauce and rice wine vinegar until well combined.

Assemble

1. Combine the cooled cooked prawns, soba noodles, mushrooms, macadamia nuts, cucumber ribbons and sesame seeds in a large serving bowl.
2. Pour over the dressing and gently toss until evenly coated.

To serve

1. Divide the salad between 4 serving bowls (or serve on a large sharing platter).
2. Garnish with additional sesame seeds if desired.
3. Optional: Add lemon wedges and mayonnaise on the side.

Leftover ideas

• Pack leftovers into single-portion containers for a fresh next-day lunch.
• For an easy school lunch, roll the salad into rice paper rolls.
• Add salad leaves to stretch the meal for another family dinner.
• Use leftover prawns in fried rice or a stir-fry.