Ingredients
1 tbsp sesame oil
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
1 capsicum
500g pack egg noodles
One stalk of shallots
500g green prawns (shelled and deveined, tails intact)
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
1 capsicum
500g pack egg noodles
One stalk of shallots
500g green prawns (shelled and deveined, tails intact)
Instructions
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1
Place egg noodles into boiling water. Cook until just tender. Strain, run under cold water and refrigerate.
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2
Cut capsicum and carrots into thin strips. Toss carrot, capsicum, bamboo shoots and water chestnuts through the cooled noodles.
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3
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.
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4
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.
