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Ingredients
Sesame-dressed noodles with prawns. Photo: William Meppem
2 tbsp finely sliced pickled mustard greens
1 tbsp Chinese sesame paste
1 tsp sesame oil
1 tsp sea salt
1 spring onion, finely sliced
1 tbsp yellow bean soy sauce
1 tbsp peanuts, roasted and crushed
300g fresh hokkien noodles
600g cooked king prawns, peeled and chopped into 1/2 cm chunks
1 small handful of coriander leaves, chopped
1 Lebanese cucumber, deseeded and cut into julienne strips
1/2 long red chilli, deseeded and cut into julienne strips
Method
For the dressing, mix together mix together the mustard greens, sesame paste, sesame oil, sea salt, spring onion, soy sauce, peanuts and 2-3 tbsp water in a bowl.
Cook the noodles in a large pot of salted boiling water until just tender, then drain and add to the bowl with the dressing.
Sprinkle in the chopped prawns, add the coriander leaves and mix well before piling it all into a serving bowl.
Top with cucumber and chilli to serve.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.
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