Crayfish, asparagus, orange and egg noodle salad

7 Aug

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Serves: 2

Cost per person £2.21

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  • Salad Ingredients
  • 70g Egg Noodles

  • 4 pieces of trimmed asparagus

  • 50g of freshwater crayfish tails
  • 1 tbsp of sesame seeds lightly toasted
  • 2 spring onions cut into short lengths diagonally
  • Orange and ginger dressing Ingredients
  • 1 tsp orange juice
  • 1 tsp Mirin
  • 1 tsp light soy sauce
  • A pinch of grated ginger
  • 1 tsp of grapeseed oil
  • ¼ tsp of sesame oil

Directions:

Do your bit for the environment by eating a salad, the American Signal crayfish which is running rife through the UK waterways and is rather tasty. You can if you want replace the crayfish with prawns. Cook the egg noodles in a large pan of lightly salted boiling water for roughly 7 mins adding the asparagus for the last two minutes of cooking. Then refresh in cold water. If using fresh crayfish marinade in a little OJ and salt pepper and a tsp of olive oil, once marinaded for at least 10 mins (try to leave for longer if poss) cook crayfish in a hot pan for roughly 3 mins, taste to test. Put Crayfish, asparagus, noodles in a large bowl and toss together. Add orange and ginger dressing and half of the toasted sesame seeds and toss to evenly cover the salad.(Toast sesame seeds put in to a hot dry frying pan, toss occasionally and when they start popping transfer to a bowl.) Top with spring onions and the sesame seeds to serve. Something you can add if you want is some red chilli to garnish

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