Rice and Noodles Recipes - Chilled Noodles with Prawns and Tomatoes

Ingredients

• 375 ml (11h cups) Basic Dashi Stock

• 90 ml (1/3 cup) mirin

• 90 ml (1/3 cup) soy sauce

• 2 1/2 liters (10 cups) water

• 350 g (12 oz) dried somen noodles

• 12-15 prawns

• Iced water plus ice cubes

• 2-3 ripe tomatoes, each cut into 6 wedges

• 1 baby cucumber, thinly sliced

• 2 spring onions, thinly sliced

• 2 tablespoons grated fresh ginger

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Method:

1. To make dipping sauce, combine the Basic Dashi Stock, mirin and soy sauce and cook until boiling.

2. Bring 2 liters (8 cups) water to a boil in a large saucepan and add noodles, stirring gently to keep them separate. Cook at a vigorous boil until the noodles cooked but still firm, about 5 minutes. Drain in colan­der and rinse under cold water. Drain well and cover with a damp kitchen towel until completely cool.  

3. Peel and devin the prawns. Bring 2 cups salted water to a boil in a saucepan, and poach prawns until they turn pink and opaque, about 1 minute. Drain and cool.   

4. Divide noodles equally among four serving bowls and cover noodles with iced water. Add three ice cubes to each bowl and arrange the prawns, tomatoes and cucumber on top.

5. Place spring onions and grated ginger into 4 small dishes and pour dipping sauce over the top, adjusting to taste. Dip the noodles, prawns, and vegetables into the dipping sauce before eating.