Found this great looking recipe from BBC Good Food.
Reference Link:
Miso & ginger prawn noodle salad:

Ingredients

• 200g medium egg noodles (about 3 nests)
• 100g frozen edamame
• 1 tsp sesame oil
• 1 carrot, peeled into ribbons using a vegetable peeler
• ½ cucumber, deseeded, halved and thinly sliced into half-moons
• 1 spring onion, sliced
• 100g sugar snap peas, halved if you like
• 1 red chilli, sliced (deseeded if you prefer less heat)
• 300g peeled and cooked jumbo king prawns
• 1 tsp sesame seeds

For the dressing

• 1 tbsp freshly grated ginger
• 2 garlic cloves, crushed
• 3 tbsp white miso paste
• 2 tbsp sesame oil
• 2 tbsp dark soy sauce
• 80ml rice vinegar
• 2 tsp honey

Method

• STEP 1

  Cook the noodles following pack instructions, adding the edamame for the last 2-3 mins of the cooking time. Drain in a colander, rinse with cold running water, and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss to prevent sticking. Leave to cool.

• STEP 2

  Meanwhile, tip all the dressing ingredients into a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, and serve immediately.

Jeannie notes.. Above is curated for evaluation and recommendation from BBC Good Food

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Miso & ginger prawn noodle salad

reco low-cal