• 200grams soba noodles
  • 150grams medium prawns, cleaned and de-veined
  • 5 stalks of spring onions, chopped
  • 1 green chilli, finely chopped
  • 1tsp sesame seeds
  • 1tbsp peanuts, coarsely chopped
  • 1/4cup coriander leaves and stems, chopped
For the peanut butter dressing:
  • 2tbsp peanut butter
  • 1tsp sesame butter or tahini (see notes below)
  • 1 1/2tsp soy sauce
  • 1tsp rice vinegar
  • 2tbsp thick coconut milk
  • 2tbsp lime juice
  • 1/8tsp toasted sesame oil
  • 3 cloves of garlic, minced
  • 1″ piece of ginger, grated
  • Salt, to taste
  1. Mix all the ingredients for the dressing in a screwtop jar and shake well. Taste and adjust seasoning. Can be used right away or refrigerated for up to three days.
  2. Cook the soba noodles as per packet instructions. Meanwhile, grill the prawns. Add a little oil to a griddle pan or regular pan and cook the prawns for two minutes a side. Sprinkle some salt on top and set aside.
  3. Drain the noodles and add to a large bowl. Pour in almost all the dressing, chopped coriander, chilli, and spring onions. Toss to combine and add more dressing if required. Top with the grilled prawns, peanuts, and sesame seeds with a wedge of lime on the side. Serve hot or at room temperature.
Recipe Notes

*Adapted from GoodFood Magazine

– Make your own sesame butter by blending toasted sesame seeds with a pinch of salt in a blender or food processor for 4-5 minutes, making sure to scrape down often until you have a smooth paste. Can be refrigerated for up to two weeks.