Last week I told you all about a new magazine I had discovered: “Cuisine“, from New Zealand. Well, here is another show-stopper that I found between the covers of this delicious book (September 2014 issue), and I just had to share it with you! I don’t generally eat much pasta, as it doesn’t overly agree with me, but I do really enjoy soba noodles, which are based on buckwheat. When I saw this recipe, I figured it was a great excuse to slurp down some satisfying soba noodles, and I wasn’t disappointed. The combination of the fresh, crunchy herbs and vegetables, and the bright burst of citrus dressing balances perfectly over the cool, smooth soba noodles. I used green tea soba noodles for the first time and have discovered a new favourite. They are light and aromatic and worked perfectly in this recipe. This is the kind of salad that just makes me want to burst into song … so, I figured, why not take it to a party? For that matter, why not take this to Fiesta Friday #37? As it turns out, I am co-hosting this fine virtual blog party tonight, with my favourite blogging buddy, Hilda, from “Along the Grapevine”. By now, many of you know that the very gracious Angie, from The Novice Gardener has been hosting us for 37 weeks! We all bring something we want to share with the group, be it food, drink, poetry, or music and we mingle and celebrate the upcoming weekend.
For any of you who are completely new to Fiesta Friday, we welcome you! Joining this virtual party is a wonderful way to meet new blogger friends and to gain exposure and views. I suggest that you read these guidelines to get an overview of how the party works. Just be sure to link your post to Angie’s blog, as well as mine, or Hilda’s so that we know you have arrived. All you have to do is click on the button below. Happy Fiesta Friday!
Citrus Prawn Noodle Salad
2 cups bean sprouts
1 cup edamame beans
1/2 cup green onions, chopped
1 small red onion, thinly sliced
1 cup fresh mint, chopped
1 cup cilantro, chopped
2 cups broccoli spears
2 cups green beans
1 500 gram package noodles of your choice (I used green tea soba noodles)
2 tablespoons butter or olive oil
24 large whole prawns, uncooked
2 cloves garlic, crushed
Juice of 3 limes
Juice of 2 lemons
Juice of 6 mandarins
1 teaspoon mustard powder
1 egg yolk
1 cup olive oil
Julienne the carrots with a julienne peeler. Cut the cucumber in half lengthwise and remove the seeds. Then cut in half crosswise and peel into long ribbons using a regular peeler.
Combine the carrot and cucumber in a large bowl or serving platter. Add the bean sprouts, edamame beans, green onions, red onions, mint and cilantro.
Bring 2 large saucepans of salted water to a boil. Drop the broccoli and green beans into 1 pot and the noodles into the other. After 5 minutes, remove the broccoli and beans from the saucepan and plunge into a bowl of ice water to stop the cooking process. One they are cold, remove from the water and drain well. Once the noodles have cooked al dente, remove from the water and rinse in cold running water. Drain well and set aside.
In a small skillet, melt the butter and sauté the prawns and garlic until the prawns are pink. Remove from the skillet.
Add the prawns, noodles, broccoli and green beans to the salad. Pour over your desired amount of dressing and toss well to combine.
Place the juices in a saucepan over high heat and simmer to reduce to ½ cup total liquid. Cool. Using a whisk, combine the juice, mustard powder and the egg yolk. Continue to whisk while gradually adding the oil in a thin stream. (I used a hand blender) Season with salt and white pepper.