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Moringa Noodle Recipe: Javara Moringa Noodle with Fresh Pesto Sauce & Sauteed Prawn

By June 4, 2021July 19th, 2022No Comments


  • 7 oz (1 pack) Javara Moringa Noodle
  • 6-10 pcs Prawn (depends on size)
  • Juice from ½ lemon
  • 1 tsp Sea salt
  • 1 tsp Freshly cracked black pepper
  • 1 tbsp Unsalted Butter
  • 80 g Pesto Sauce (see recipe below for making homemade fresh pesto sauce)

Homemade Fresh Pesto:

  • 1 ½ cups Baby Spinach or other leafy greens
  • ½ cup Cilantro
  • ¼ cup Cashews
  • ½ cup Shredded parmesan or ¾ cup of freshly grated parmesan
  • 6 tbsp Aroma-free coconut oil or extra virgin olive oil
  • 2 Garlic cloves
  • Salt and Pepper
  • Combine all ingredients and make a paste using a food processor or hand blender

Pesto Sauce Preparation*

  1. Place coriander leaves, spinach, and cashew nuts in the food processor, and pulse several times.
  2. Add the garlic and parmesan cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
  3. Stream in the coconut oil. While the food processor is running, slowly add the oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.
  4. Stir in salt and freshly ground black pepper, add more to taste.

*Pesto can be made in advance, stored in a refrigerator, ready to be used whenever needed for pasta, toast spread, and dipping.

Cooking Methods:

  1. Remove the prawn shell and marinade the prawn with lemon juice, salt, pepper, and paprika powder for 5 minutes.
  2. While prawn being marinated, cook the noodle separately, following the instruction in the noodle box. Take out ½ cup of noodle water just before draining it, set aside.
  3. Put a saucepan in medium heat, toss the prawn and saute for 1 – 1½ minutes on each side, set aside.
  4. In a large bowl, mix together cooked noodle and 1 cup pesto sauce, add ½ cup of noodle water and stir well. Use ½ cup for pesto bought from stores as they are more concentrated compared to homemade.
  5. Add salt and pepper to taste, stir well, and toss the sauteed prawn along with the liquid butter. Serve with extra parmesan cheese.

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