Japanese Prawn and Noodle Salad
2 tablespoons Arame, (optional)
4 tablespoons Rice vinegar
2 tablespoons Soy sauce
2 tablespoons Sunflower oil
2 Cloves garlic, crushed
125 grams Fine beans, cut in half lengthways (4oz)
1 Red pepper, deseeded and cut into thin strips
50 grams Fresh root ginger, grated (2oz)
25 grams Sesame seeds, toasted (1oz)
400 grams Prawns, defrosted
Combine the vegetables with the noodles and stir in the arame (if arame is not used add the rice vinegar and soy sauce directly to noodles).
Notes Delicious served as a light lunch or as part of an oriental meal.Arame is an attractive seaweed used extensively in Japanese cooking.
NOTES : An oriental fusion of noodles and prawns dressed with rice vinegar and ginger