1 tsp light soy sauce
2 tbsp Capilano Honey
2 cloves garlic (crushed)
1/2 cup water chestnuts
1/4 cup bamboo shoots 1 carrot
500g pack egg noodles
One stalk of shallots
500g green prawns (shelled and deveined, tails intact)
Place egg noodles into boiling water. Cook until just tender. Strain, run under cold water and refrigerate.
Cut capsicum and carrots into thin strips. Toss carrot, capsicum, bamboo shoots and water chestnuts through the cooled noodles.
Place sesame oil into hot pan. Add garlic and prawns, sauté. Add soy sauce and Capilano Grey Ironbark Honey turning prawns to coat. Cook prawns through.
To serve place a nest of noodles on plate and top with prawns. Pour sauce from pan over the dish so it drizzles through the noodles. Garnish with shallots.