Kumquat & Chili Prawn Salad with Soba Noodles

When only a bowl of noodles will do, give this salad a try. It’s a little spicy, a little sweet, and oh so shareable. Just add friends.

• 1/3 cup freshly squeezed orange juice
• 3 tbsp hoisin sauce
• 1 tbsp soya sauce
• 1 tbsp sesame oil
• 1 tbsp water
• 1 tsp sambal oelek (chili paste)
• 1 tsp freshly grated ginger
• 1 clove garlic, crushed
• 2 tsp grapeseed oil
• 12 raw prawns, shelled and deveined
• 2 cups soba noodles, boiled and then rinsed under cold water
• 1 handful bean sprouts
• 1 handful matchstick carrots
• 1/2 cup chopped cilantro
• 5 kumquats, sliced in circles
• 1/2 red chili pepper, seeded and sliced thinly
• 1/3 cup toasted cashews

In a small mixing bowl, whisk together the orange juice, hoisin, soya sauce, sesame oil, water, sambal oelek, ginger and garlic. Set the dressing aside.

Heat the grapeseed oil in a large skillet over medium-high heat, and add the prawns. Next, add half the prepared dressing, and let the prawns cook until just done. Remove the prawns and set aside for later.

To the pan add the cooked soba noodles, bean sprouts, carrots, cilantro, kumquats and remainder of the dressing. Toss and cook just until the noodles are warmed. Add the prawns back to the pan, toss and plate. Garnish with toasted chili peppers, toasted cashews and a drizzle more sesame oil. t8n