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Prawns and Buckwheat Noodles with Avocado Dressing

Prawns and Buckwheat Noodles with Avocado Dressing

By OcadoLifePublished on 14 December 2023Liven 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 get stuck in, or make it ahead and pop it in a lunchbox to take to the office. It’s dairy free but has a fabulous creaminess that comes from blending avocado directly into the dressing. For another lunchbox winner, try Emma’s Chicken Salad with Apple and Celeriac. Looking for more lunch recipes? Look no further.
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Time and servings

30 minsTotal time
Serves 2745 kcal/serving
10 minsPrep time
20 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • 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.

  • 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.