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| 150 Gramm | Japanese noodles or Chinese noodles; cook according to |
| | Pack instructions, |
| | Rinse with cold |
| | Water and drain |
| 2 Esslöffel | Arame; (optional) |
| 4 Esslöffel | rice vinegar |
| 2 Esslöffel | soy sauce |
| 2 Esslöffel | Sunflower oil |
| 2 | Cloves garlic crushed |
| 125 Gramm | Fine beans; cut in half |
| | Lengthways (4oz) |
| 1 | Red pepper; deseeded and cut |
| | Into thin strips |
| 50 Gramm | Fresh root ginger; grated (2oz) |
| 25 Gramm | Sesame seeds; toasted (1oz) |
| 400 Gramm | Prawns; defrosted |
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Place the cooked drained noodles in a salad dish and chill.
Put the arame in a small dish and pour over 2 tablespoons of boiling water, the rice vinegar and soy sauce. Leave for 10 minutes.
Heat the sunflower oil in a wok and add the crushed garlic, stir fry for 1-2minutes and add the beans and red pepper. Stir-fry for 4-5 minutes and allow to cool slightly.
Combine the vegetables with the noodles and stir in the arame (if arame is not used add the rice vinegar and soy sauce directly to noodles).
Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp. Stir the prawns into the noodles and combine well.
Chill for 30 minutes before serving.
Notes Delicious served as a light lunch or as part of an oriental meal.Arame is an attractive seaweed used extensively in Japanese cooking.
and ginger
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