Eating light like in South East Asia: Buckwheat noodles

This week has been unseasonably warm. It’s early November and today it was 18 degrees celsius outside. Warm enough to walk around in a t-shirt during the day!

So the soups have been put on a halt in this household and we’re back to lighter food. For me, that’s quintessentially Asian food. Ok, ok. Maybe not necessarily Korean BBQ which leaves you all filled up, but lighter seafood alternatives inspired by South East Asia.

Now. We are still eating off the pantry stock that we shipped from the US when moving to Istanbul. I haven’t tried finding all ingredients here and am not sure whether they’re readily available or not.

This prawn buckwheat noodle dish is not following a strict recipe but a bit improvised.

Prawn Buckwheat Noodles

Ingredients:
– Buckwheat noodles
– Lettuce (whatever you fancy, just not ice berg lettuce)
– Spring Onions
– Peeled prawns
– Some flour (any kind) for dusting
– High-heat oil

Sauce:
– 1/4 cup Soy Sauce
– Juice from 1/2 lemon
– 2 Tbsp Sriracha sauce

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1. Prepare Noodles
Bring a pot of water to boil, place buckwheat noodles in and with the lid half closed boil until ‘al dente’.

2. Get the prawns ready
In the meantime, dust the prawns in flour (just lightly) and using high-heat oil, put them in the pan until golden on both sides.

3. Sauce it up!
Get the sauce ready. This is super easy by just mixing the ingredients together.

4. Time to eat!
Toss the buckwheat noodles in the sauce. Fill a serving bowl with the lettuce, add noodles and prawns. Garnish with some spring onion.

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