Peanut Sesame Soba Noodles with Prawns


A combination of infused oils, seeds, vegetables and buckwheat noodles makes for a perfect dinner. Cold noodles taste great the next day as well so you don’t have to polish everything off straight away.

Serves 2 + leftovers for lunch


350g soba noodles

1 tbsp sesame oil

1 red pepper, sliced thin strips

100g mangetout, sliced into thin strips

3 spring onions, finely sliced

1/5 leek, finely sliced

20g sesame seeds

200g raw king prawns

For the dressings:

1 tbsp chili-infused oil

1 tbsp garlic-infused oil

1 tbsp sesame oil

1 tbsp light soy sauce

3 tbsp juice of lime

100g smooth peanut butter

1. Combine ingredients for the dressing in a small bowl.

2. Boil soba noodles for 5 minutes in a small pot. Drain when still slightly hard and cool with cold water.

3. Heat 1 tbsp of sesame oil in wok over medium high heat and fry vegetables for 3-4 minutes until lightly softened. Add prawns and cook until they turn pink.

4. Add noodles and dressing, mix well and cook for 1-2 minutes so that the noodles get warm but do not become mushy.


Recipe inspired by Nigella Lawson


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