Stir fry’s are excellent for nights when you want dinner on the table fast. Tonight we had fresh Australian Tiger Prawns so the prep work took a bit longer than normal. But I think it was well worth the peeling and de-veining. Although my husband loved the prawns the buckwheat noodles took a bit more convincing. If he hadn’t of seen me cooking them he would not have known they were not the standard white noodle we used to eat. Sauce is wonderful at disguising things. I sometimes think he is worse than the kids when it comes to trying something different.
Honey, Soy & Garlic Prawn Stir Fry
- 1 small zucchini thinly sliced
- 1 small capsicum thinly sliced
- 1 small carrot thinly sliced
- 1 bunch pak choy thinly sliced
- 500 g fresh Australian Prawns
- 1 teaspoon pure organic sesame oil
- 1 tablespoon garlic
- 2 tablespoons organic tamari sauce
- 2 tablespoons honey
- 2 serves fresh buckwheat noodles
I love making my own noodles but if you do not have the time any of the organic noodles found at the grocery store are fine.
Buckwheat Soba Noodles
- 2 cups buckwheat flour
- 1/2 cup wholemeal atta flour
- 3/4 cup of water
- extra flour for rolling noodles
Sift flours together into a bowl. Pour over water and mix until a crumbly dough is formed. Tip dough out onto floured bench and knead until smooth. If mixture is too crumbly add a little water and if too wet add tablespoons of flour until smooth. This dough is very dense. Don’t panic if it feels too firm. Form dough into a rough rectangle and roll out until as thin as possible. Sprinkle flour over top of dough and fold in half length ways, like you are closing a book. Fold again from the bottom to the top. Thinly slice noodles or if you have a pasta maker this works just as well. Sprinkle with flour again prior to cooking to prevent them sticking together. Cook noodles for 1-2 minutes until soft. Drain immediately and rinse under cold water.
Retain 1/4 cup of noodle water for sauce. Stir fry vegetables until soft. Remove from wok and then fry prawns until they change colour. Add the garlic, honey and soy sauce. Add vegetables back to wok. Stir until evenly coated. Add noodles to wok and if there is not enough sauce to coat noodles add some of the noodle water.
This is a simple recipe and if easily altered to suit individual tastes. If you are a vegetarian substitute the prawns for tofu. Enjoy 🙂