Chilli Sesame Noodle Salad with Prawns & Tofu

Wash the prawns and blanch in boiling water until the shells turn pink and the prawns are cooked through.

Remove the shells, slice each prawn in half and remove the dark veins by rinsing under a tap.

Gently dry the prawns with kitchen paper.

Place the prawns in a bowl, add Light Soy Sauce, Sesame Oil, sake and Mirin; toss all the ingredients and set aside in the refrigerator until ready to serve.

Combine the olive oil, Chilli Sesame Yaki Sauce and lime juice to make the salad dressing.

Toss the mixed salad leaves with the cherry tomatoes, arrange in 4 individual bowls or on a salad platter.

Place the cold noodles on top of the salad leaves.

Top with the chilled prawns and spoon the salad dressing all over.

Season with salt and pepper and garnish with sesame seeds.