Regular Random: five minutes with a prawn & soba noodle salad

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Lunch bowl. Prawn and soba noodle salad with yuzu, avocado and mint. Image: Su Leslie, 2018

Last week I posted a shot of some ingredients I was planning to use for a lunch recipe.

I was looking for ways to use some of our citrus, especially the yuzu, and an online search gave me this recipe from a site called Great British Chefs.

I omitted the tablespoon of brown sugar in the dressing, and the cucumber because they aren’t in season and at $5 each, didn’t seem essential. I also forgot to sprinkle sesame seeds on top, but apart from losing that little bit of crunch, I don’t think it really mattered.

This is the result. I have to say, it was really easy to make and really yummy.

I had planned to add grapefruit segments, but chickened out and put a few in a bowl on the side to “taste test.” I like the avocado-grapefruit combination and it was ok with the prawns, but overall, I think it would be better as a separate recipe.

Regular Random is a photo challenge hosted by Desley Jane at Musings of a Frequently Flying Scientist. Please pop over and take a look;  and if you’d like to join in:

  • choose a subject or a scene
  • spend five minutes photographing it – no more!
  • try to not interfere with the subject, instead see it from many angles, look through something at it, change the light that’s hitting it
  • have fun!
  • tag your post #regularrandom and ping back to Desley’s post
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35 thoughts on “Regular Random: five minutes with a prawn & soba noodle salad

  1. As soon as I saw the title, I knew I was going to like this post! Yummy indeed. I love prawns and noodles and avacodo and citrus. It all sounds perfect. And looks divine. We do a Christmas lunch salad of prawn, mango, lime, cherry tomatoes and spinach leaves and it’s delish too 😊

    Liked by 3 people

      • Fried are so good!
        And here is a little more back story – twice in Florida I worked at seafood restaurants and so it was memory lane to go to this all you can eat buffet.
        But the salmon was pale and bland might have been lowest quality salmon ever – or not even salmon- ha – but those fried clams – fresh batch came out during our short time there.
        And one annoyance – they “married” food items – so imagine the Mac and cheese dish sitting with 1/20 left and really dark – out comes a new dish of Mac and cheese and they scoop the remaining Mac into the new one and stir and stir – ugh!
        Pretty sure it is not even legal-
        I am meaning to call or write a note
        – and in the 80s I remember being told we could not “marry” ketchup and it was a code

        Like

  2. Sounds simple and I love prawns and avocado though never had them with noodles. And of course we don’t get the yuzu. Your food photos are excellent and once again I am envious of your crockery – lovely bowl 🙂

    Liked by 2 people

    • Having popped over to read the recipe I see it is grapefruit mint – not grapefruit segments in the recipe. I have not heard of that flavour mint, but I shall be on the lookout for it as it sounds yummy. I have chocolate mint but suspect that’s won’t work with the prawns!! 😀 😀

      Liked by 1 person

      • Hehe. You could be right about chocolate mint. I’ve heard of grapefruit mint, but don’t have any. In fact I haven’t grown mint at all for a while. There’s nowhere in the garden wet enough for it.

        I originally read the recipe title as grapefruit and mint, which I why I duly segmented a grapefruit. I am glad I didn’t add it though; it wouldn’t have improved the dish at all.

        Liked by 1 person

    • Thanks Jude. I suspect that, given how subtle the yuzu flavour was, you could use something else — grapefruit for example!!!
      Glad you like the crockery; the Big T commented only yesterday (and not entirely positively) that we seem to be getting quite a collection of new crockery; usually just one or two of something. After years of eating of plain white dinnerware, I have fallen in love with the idea of mismatched colour pieces. The palette is mainly muted blues and greens, and the (bargain) pieces I’ve found are so nice to eat from 🙂

      Liked by 2 people

      • How funny you should say this! I have plain white dinnerware too, all bought new back in 2002 when I moved in with my OH. I have been getting rather bored with it now and several bits have chips, so time for a change. There are so many lovely patterns and designs about that your idea of mismatched pieces sounds just up my street.

        Liked by 1 person

      • 🙂 I get most of mine in sales, with the odd charity shop find. A very cheap way to restock!
        Our white dinnerware is about the same age as yours, and we have soooo much of it. It was bought in the days when our entertaining revolved around the boy-child’s friends and networks, and I regularly seemed to be feeding anywhere between eight and 20 people. Now the thought of cooking for any more than four makes me want a lie-down.

        Liked by 1 person

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