Szechuan Prawns on Soba Noodles

Substances:

• 80g uncooked tiger prawns
• 1 tablespoon oil
• 1 teaspoon sesame oil
• 1 red bell pepper (julienned)
• 1 garlic clove (chopped)
• 1 teaspoon ginger (grated)
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sherry
• 1 tablespoon chili sauce (corresponding to sambal oelek)
• 1 tablespoon tomato puree
• 1 tablespoon honey
• 1 teaspoon starch
• 2-3 tablespoon rooster stock
• 1 tablespoon cilantro (chopped)
• 2 servings soba noodles (cooked) (gluten free for gluten free)
• 2 handfuls bean sprouts (blanched)
• 1 inexperienced onion (chopped)

Directions:

1. Wash, shell and de-vein the prawns.
2. Warmth the oil in a pan.
3. Add the red pepper and saute for approximately 2 minutes.
4. Add the prawns and saute unless they turn red.
5. Add the garlic and ginger and saute for approximately a minute.
6. Add the hoisin sauce, soy sauce, oyster sauce, sherry, chili sauce, tomato puree, and honey and dart.
7. Combine the starch into the rooster stock and add to the pan and dart.
8. Take away the pan from the warmth and mix within the cilantro.
9. Position the noodles on a plate, set up the bean sprouts on and top with the prows in szechuan sauce.
10. Garnish with inexperienced onions.

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