Serves 4

400 calories per portion



2 tbsp of yuzu juice
2 tsp tamarind paste
2 tsp dark soya sauce
1 tbsp of rapeseed oil, or rice bran oil
lime juice, to taste, from 1–2 limes
2 tbsp of fresh galangal, or fresh ginger, grated
1 tbsp of light brown sugar


150g of soba noodles, or buckwheat noodles
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
220g of king prawns raw
2 spring onions, finely chopped
1/2 cucumber, halved lengthways and finely sliced
4 tbsp of mint, roughly chopped
1 avocado, ripe, cut into cubes
4 tbsp of sesame seeds
pomegranate seeds
oil, flavourless (such as rice bran or groundnut)


1 Whisk together all the ingredients for the dressing. Set aside
2 Bring a large pan of water to the boil and cook the noodles according to packet instructions (usually 3–4 minutes). Drain and rinse well in cold water; set aside
3 Heat a little oil in a non-stick frying pan over a medium heat. Add the garlic and chilli and cook for a minute until fragrant, then add the sliced chicken and cook for 5 minutes,. Turn the heat off
4 Add the spring onions, cucumber, half of the mint, drained noodles and dressing to the pan and toss well to combine
5 Divide the noodle mixture between two plates or bowls then divide the avocado between the bowls. Scatter over the remaining mint, pomegranate seeds and sesame seeds, and serve with a sprinkling of yuzu juice with lime wedges on the side to squeeze over


Recipe supplied by Claudine’s Kitchen


Claudines Kitchen