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  • Recipes
  • Prawns and Buckwheat Noodles with Avocado Dressing
Prawns and Buckwheat Noodles with Avocado Dressing

By OcadoLife
Liven up lunchtime with this vibrant, multi-textured Prawns and Buckwheat Noodles with Avocado Dressing, from Emma Hatcher – cook and author of The FODMAP Friendly Kitchen Cookbook. You can serve it up straight away and…
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Time and servings

Total time
Serves 2745 kcal/serving
Prep time
Cooking time

Ingredients

14 total
  • 200g unroasted buckwheat
  • 200g frozen edamame beans
  • 100g spring greens, finely shredded
  • 125g 100% buckwheat soba noodles
  • ½ medium avocado
  • ½ lime, juiced
  • 50ml reduced-fat coconut milk
  • 1 tbsp reduced-salt tamari
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 2.5 cm piece of ginger, peeled
  • 10g mint, leaves picked, plus extra to garnish
  • 1 (150g) pack ready-cooked king prawns
  • 2 salad onions, finely sliced

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Spread the buckwheat out on a baking tray in a single layer. Bake for 20 mins. Leave to cool.

  2. Step 2

    Meanwhile, cook the edamame, spring greens and noodles in a large pan of boiling, salted water for 6 mins. Drain, cool under a cold tap, then drain again. Transfer to a bowl.

  3. Step 3

    To make the dressing, put the avocado, lime juice, coconut milk, tamari, maple syrup, rice wine vinegar, ginger and mint in a blender and blitz until smooth.

  4. Step 4

    Add the prawns to the noodle bowl, drizzle over the dressing and toss to combine. Divide between 2 lunchboxes or plates. Scatter over the salad onions and top each with 1 heaped tbsp of the toasted buckwheat and a few extra mint leaves, then tuck in, or pop in the fridge ready to transport. Store leftover buckwheat in an airtight container and use within 2 weeks. Leftover noodles will keep covered and chilled for 2 days.