Totally delicious, healthy and filling – this King Prawn Stir Fry is packed full of Sirtfoods and makes the perfect start to the Sirtfood Diet, but is a great recipe for anyone who wants to benefit from a few Sirtfoods in their life!
I have been intrigued by the Sirtfood Diet since I first read an article about it in Good Housekeeping magazine, back in January. It has been hailed as the next 5:2 and has had loads of endorsements from celebrities as diverse as David Haye (Heavyweight Boxer), Lorraine Pascale (TV Chef and Food Writer), Jodie Kidd (Model), Sir Ben Ainslie (Olympic Gold Medallist) who all claim the Sirtfood Diet has helped them lose weight and build muscle as well as look and feel great.
I was so intrigued, I decided to test the diet out for myself. Is the Sirtfood diet really as good as it claims to be? Would it work for a mere mortal like me, or was it a diet that would only work for the rich and famous? To find out more do check out Monday’s post: What is the Sirtfood Diet and does it really work? And, if you want to know how I have been getting on so far, check out Twitter, Facebook or Instagram, where I have been regularly updating my followers on my progress. And don’t forget to come back on Monday when I’ll be sharing how Week 1 has gone.
One of the things that has impressed me most about the Sirtfood Diet has been the delicious meals. So far we have enjoyed an amazing Kale and Red Onion Dhal, plus a delicious recipe for Aromatic Chicken with Buckwheat and Tomato Salsa (do check out the pics on Instagram), but today I wanted to share with you one of the best recipes so far: the Asian King Prawn Stir-Fry with Buckwheat Noodles.
It’s a brilliant recipe, as it is quick and easy to make, super tasty and of course packed with healthy Sirtfoods such as chilli, buckwheat, celery, olive oil, kale, parsley, red onion and soy. All the recipes in the Sirtfood Diet book I’ve tried so far have been pretty easy to make, but I have simplified this one a bit – basically I just can’t help myself! No matter how easy the recipe, I have to make it even easier!! Also, I just could not find lovage for love nor money, so I swapped in some parsley instead which is another good Sirtfood.
I’ve scaled up the recipe to suit 4, as I cooked this for my whole family. Incidentally my kids thought it was fab – as did my husband. They are not doing the rest of the diet – really can’t imagine my kids drinking any of the green juice (and anyway, the book says specifically not to give it to children – I’m intrigued as to where they might find children willing to drink the green juice, mind!). I also reduced the chilli quite a bit as my kids are not fans of very hot food (and neither am I to be honest!) – if you like things hot, by all means add more chilli!!
We especially enjoyed the buckwheat noodles, which were a new thing for me. I tried a lot of buckwheat recipes while I was reviewing Madeleine Shaw’s Get the Glow and Ready Steady Glow, but I hadn’t tried buckwheat in noodle form before. A word of caution – they cook very quickly and are liable to stick together. I would suggest you ignore the packet instructions (they always seem to overestimate) and keep tasting a noodle every minute or so to see when it is cooked to your likeness. I found 4 minutes was about right for these. As soon as they are cooked, drain and rinse with cold water, then drizzle with a little olive oil to stop them sticking together.
I found 100% buckwheat noodles quite hard to get hold of – Tesco only sold ones which were a mix of wheat and buckwheat. I did eventually find them in Waitrose, and have since found that my local independent health food shop stocks them too. So they are good places to try if you want the full buckwheat experience (or if you are catering for anyone gluten free – buckwheat, despite its name, is wheat and gluten free).
Wine is strictly off limits for the first week of the Sirtfood Diet, but if you are not eating this meal as part of the diet, or if you are going to break the rules and be naughty, I reckon an aromatic white such as Riesling or Sauvignon Blanc would work really well here.
- 300g buckwheat / soba noodles (try to get 100% buckwheat if you can)
- 2 tablespoons extra virgin olive oil
- 1 red onion, sliced thinly
- 2 sticks of celery, sliced
- 100g kale, roughly chopped
- 100g green beans, chopped
- 3cm ginger, grated
- 3 garlic cloves, grated or finely chopped
- 1 bird's eye chilli, seeds/membranes removed and chopped finely (or more to taste)
- 600g king prawns
- 2 tablespoons tamari/soy sauce, plus extra for serving
- 2 tablespoons parsley, chopped (or lovage if you can get it!)
- Cook the noodles for 3-5 minutes or until they are done to your liking. Drain, rinse in cold water. Drizzle over a little olive oil, mix and set aside.
- While the noodles are cooking, prepare the rest of the ingredients.
- In a wok or large frying pan, fry the red onion and celery in a little olive oil over a gentle heat for 3 minutes until soft, then add the kale and green beans and fry over a medium high heat for 3 minutes.
- Turn the heat down again and add the ginger, garlic, chilli and prawns. Fry for 2-3 minutes until the prawns are hot all the way through.
- Add the noodles, tamari/soy sauce and cook for 1 more minute until the noodles are warm again. Sprinkle with parsley and serve.
Pin King Prawn Stir Fry with Buckwheat Noodles for later
If you want to find more delicious Sirtfood meals (or try the Sirtfood Diet for yourself), then I recommend getting the two official books: The Sirtfood Diet and The Sirtfood Diet Recipe Book, both packed full of delicious Sirtfood recipes.