Description
A fusion of Italian and Asian: the blending of Asian and Mediterranean in the marinade for the prawns, the use of arugula and sweet grape tomatoes that we purchased at a market vegetable and fruit stand on our road trip through British Columbia. Lay this stir fry to rest on a bed of beautifully seasoned rice stick noodles.
Ingredients
- ¾ pounds, 3-⅞ ounces, weight Fresh Prawns
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Mayonnaise
- ½ teaspoons Wasabi
- 1 pinch Paprika
- ½ cloves Garlic
- ½ teaspoons Onion Powder
- 1 pinch Chili Flakes
- 1 teaspoon Basil, Chopped
- 1 teaspoon Parsley, Chopped
- 1 teaspoon Honey
- 1 pinch Salt
- 1 pinch Pepper
- ½ teaspoons Lemongrass
- 1 cup Grape Tomatoes
- 4 cups Fresh Arugula
- 6 cups Water, Salted
- 3 bunches Rice Stick Noodles
- 4 Tablespoons Canola Oil, Divided
- 2 Tablespoons Sesame Oil, Divided
- 1 Garlic Scape, Minced
- 1 teaspoon Soy Sauce
- ½ teaspoons Chinese Five Spice
- 1 teaspoon Sukiyaki Sauce
- 2 teaspoons Green Onion, Chopped
Preparation
Devein, peel and wash prawns. Drain excess water and pat dry with paper towel.
For the marinade, mix olive oil, mayonnaise, wasabi, paprika, garlic, onion powder, chili flakes, basil, parsley, honey, salt and pepper. Take about 20 percent and set aside for final cooking. Use the rest of the marinade to coat all the prawns and finish with grated lemongrass. Set aside.
Wash grape tomatoes and arugula and pat dry. Bring a medium size pot of salted water to boil, approx 6 cups. While water is coming to a boil heat up 2 tbsp canola oil and 1 tbsp sesame oil in a pan. Add grape tomatoes and sear till somewhat blistered. Add prawns and saute’ until pink in color and a bit translucent. Add arugula, salt and pepper and cook for an additional 2-3 minutes, until arugula is wilted. Finish with chopped green onion.
While arugula is cooking, put 3 bundles of rice stick noodles into the boiling water stirring and separating for about 5-7 minutes and strain.
Chop up garlic scapes. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in a wok. Add garlic scapes. Toss in noodles. Sprinkle in soy sauce and Chinese five spice powder. Pour in sukiyaki sauce, salt and pepper, and stir fry for about 7 minutes till golden in color and slightly crispy. Toss with chopped green onion.
Place some of the noodles in a medium bowl. Put the prawns and arugula over top and arrange grape tomatoes as you like. Ready to serve. Enjoy!
