BUCKWHEAT NOODLE PRAWN & CUCUMBER SALAD(click here to print)

BUCKWHEAT PRAWN & CUCUMBERSALAD(FOR PALEO...FOR LOW CARB USE SHARITAKE NOODLES)

Japanese Noodle, Prawn and Cucumber Salad Serves: 12

Ingredients 2/3 cup Fresh bean sprouts 400g/14oz Dried SOBA NOODLES(for Low Carb use sharitake noodles) 1/4 cup Oriental sesame oil 1kg/2lb Cooked prawns 3 large Cucumbers; peeled,halved,thinly sliced 6 Green onions; sliced Red cabbage leaves for decoration 2/3 cup  wine vinegar 1/4 cup Soy sauce 1/4 cup Vegetable oil 3tbsp Sugar 1tsp Dry mustard pinch Cayenne pepper TIP: : please test to see if you can eat buckwheat (soya) noodles. They are higher in carbs but do not get absorbed like most carbs. Contain an ingredient which removes them from your system quickly. Method DRESSING (can be prepared one day ahead) In a small bowl, Whisk together: vinegar soy sauce vegetable oil sugar and mustard. Season with cayenne pepper. Cover and leave at room temperature. SALAD Blanch bean sprouts in boiling water for 30 seconds. Drain and refresh in cold water then drain. Cook soba noodles as per packet instructions then drain and refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (This can be prepared up to 6 hours ahead. Cover and refrigerate.) (The bean sprouts can also be prepared ahead of time and must be covered and stored in refrigerator separately.) Add the bean sprouts, prawns, cucumber and onions to the noodles. Drizzle with dressing and toss gently to combine. Line platter with red cabbage leaves and mound salad in centre. *www.hakubaku.com*

          Nutritional Values for this Recipe:http://caloriecount.about.com/cc/recipe_analysis.php