This amazing combination of flavours is my go-to dish when I'm craving noodles (and not pasta). It is really easy to make the dish - and you can make as many different combinations as you want. I used to use soy noodles until I discovered a few stores in China Town, Milan, which sold tons of different types of noodles. For this recipe I used Korean sweet potato starch noodles.
2 handfuls of asian noodles (roughly 100g per person)
1 tablespoon of honey
2 garlic cloves
1. Place a pot of water on the heat. When it boils, turn off the gas and place the noodles inside (or cook according to packet instructions).
2. Chop the courgette into "sticks" long roughly 3 cm and 1.5cm thick. Add a splash of vegetable oil and one garlic clove in a pan and turn on the heat.
3. When the garlic is sizzling, add the courgettes. Cover the pot with a lid for half the cooking process.
4. Clean the prawns, remove the intensive (the small black string on the back) and wash.
5. When the courgettes are almost done, pour some soy sauce into the pan and add the prawns. If they are fresh they'll cook in a few minutes.
6. To prepare the sauce, place 4 tablespoons of soy sauce in a bowl, add the honey and crush the second garlic clove into it. Add the sesame seeds and mix everything together.
7. Pour the sauce into the wok with the courgettes and prawns, add the noodles (rinse them after they've done cooking) and add them to the wok, turning up the heat.
8. Sauté everything so it well combined and serve, springing on top a few seeds.