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1
Devein, peel and wash prawns.
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2
Drain excess water and pat dry with paper towel.
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3
For the marinade, mix olive oil, mayonnaise, wasabi, paprika, garlic, onion powder, chili flakes, basil, parsley, honey, salt and pepper.
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4
Take about 20 percent and set aside for final cooking.
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5
Use the rest of the marinade to coat all the prawns and finish with grated lemongrass.
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6
Set aside.
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7
Wash grape tomatoes and arugula and pat dry.
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8
Bring a medium size pot of salted water to boil, approx 6 cups.
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9
While water is coming to a boil heat up 2 tbsp canola oil and 1 tbsp sesame oil in a pan.
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10
Add grape tomatoes and sear till somewhat blistered.
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11
Add prawns and saute until pink in color and a bit translucent.
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12
Add arugula, salt and pepper and cook for an additional 2-3 minutes, until arugula is wilted.
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13
Finish with chopped green onion.
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14
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.
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15
Chop up garlic scapes.
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16
Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in a wok.
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17
Add garlic scapes.
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18
Toss in noodles.
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19
Sprinkle in soy sauce and Chinese five spice powder.
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20
Pour in sukiyaki sauce, salt and pepper, and stir fry for about 7 minutes till golden in color and slightly crispy.
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21
Toss with chopped green onion.
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22
Place some of the noodles in a medium bowl.
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23
Put the prawns and arugula over top and arrange grape tomatoes as you like.
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24
Ready to serve.
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25
Enjoy!
