Home-made soba noodles have a nutty flavour and firm texture. Tossed with seared prawns, lashing of fresh ginger and mint to make a delicious fresh salad. Serves: 6
For the noodles:
2 cups (300g) buckwheat flour
1 ½ cups (200g) plain flour
Good pinch salt
250ml (1 cup) warm water
500g raw prawn meat
1 tbs vegetable oil
150g green beans, cut into 5cm lengths and thinly sliced lengthwise
100g snow peas, string removed, finely shredded lengthwise
1 red capsicum, seeds & membrane removed, finely shredded
½ bunch spring onions, ends trimmed, finely sliced
4cm ginger, peeled, thinly sliced and shredded into fine slithers
1 bunch mint, leaves only stalks discarded
1/2 bunch small basil leaves, roughly torn
3 tbs sesame seed
Finely grated rind & juice 2 large limes
1 red chilli, very very finely sliced
60ml rice wine vinegar
1 tbs caster sugar
1 tbs soy sauce
3 tsp sesame oil
Attach the mixing bowl and flat beater to the stand mixer. Place the flours and salt in the bowl. Turn to speed 2 and mix until well combined. Add the water and mix thoroughly for about 30 seconds or until the mixture comes together.
Change to the dough hook and knead on speed 1 or 2 for 4 minutes or until the dough is smooth. Lightly dust with a little extra flour, form into a ball and set aside, well covered. Refrigerate in warm weather for 15 minutes.
Meanwhile, dry the prawns with paper towel. Heat the oil until very hot in a non stick frying pan or wok. Sear the prawns over heat, tossing well for 2 minutes or until bright pink. Remove and set aside.
Bring a small pan of water to the boil. Add the green beans, snow peas and capsicum and cook 30 seconds. Drain into a colander and place into a bowl of cold water to stop the cooking. Once cool, drain and set aside.
To make the soba noodles:
Attach the pasta roller to the stand mixer. Cut the soba dough into 6 sections. With lightly floured hands take one section. Cover the remaining dough to prevent drying out.
Pat out the dough with your hands. Turn the mixer to speed 4. Feed the dough into the rollers. Fold the dough in half and feed through again. Dust with the extra flour if sticky. Work gently as the dough is delicate.
Repeat this process reducing the pasta roller setting with each rolling to no: 2. Then no: 3. Dust the dough and the roller regularly. Don’t roll the buckwheat sheets too thin, as they will cut into spaghetti easier if a little thicker than standard pasta.
Gently lay the noodle sheets onto a lightly floured bench or clean tea towels. Cut the sheet into two, so you have smaller sheets. Repeat with the remaining dough.
Attach the spaghetti cutter to the mixer. Turn to speed 4, gently feed the noodle dough through to cut. Lay the noodles on the floured bench or onto clean tea towels.
Bring a large saucepan of boiling water to a rapid boil. Add the noodles and cook for 1 1/2 - 2 minutes or until just tender (do not overcook). Drain into a large colander and rinse under cold water to cool. Drain well.
In a large serving bowl, combine the noodles, prawns, beans, snow peas, capsicums, spring onions, ginger, mint, basil and half the sesame seeds.
Pour over the dressing and toss well. Scatter over the remaining sesame seeds and serve immediately.
For the dressing: Place the ingredients in a small bowl whisk briskly to combine.
*Vary the sliced vegetables in the salad according to the season if desired