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Prawn buckwheat noodles with soy & ginger shallots

Prawn buckwheat noodles with soy & ginger shallots

You can cook these prawn noodles in just 10 minutes, so no slaving over a hot stove for hours in your kitchen!

Serves: 4
Preparation time: 10 minutes, plus 20 minutes marinating time
Cooking time: 10 minutes

What you need:

  • 12 small shallots, peeled halved
  • 3 tbsp soy sauce
  • 2.5cm piece fresh ginger, peeled and grated
  • 2 tbsp sunflower oil
  • 1 red chilli, seeded and finely sliced
  • 2 garlic cloves, finely chopped
  • 250g shelled large raw prawns
  • 250g spring greens, trimmed and shredded
  • 200g buckwheat noodles, cooked according to the instructions on the packet

What you do:

  1. Put the shallots in a small, non-metallic bowl with the soy sauce and ginger. Cover and set aside to marinate for 20 minutes. Drain, reserving the marinade.
  2. Heat the oil in a wok or large frying pan and add the shallots. Stir fry for 3 minutes, until starting to turn golden.
  3. Add the chilli, and garlic and stir fry for 1 minute, then add the prawns and stir fry for another 2 minutes, until they have turned pink.
  4. Add the spring greens to the pan and stir fry for 2 minutes, until just tender. Pour in the reserved marinade and simmer for 30 seconds. Add the cooked noodles to the pan and mix well. Serve straight away.

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UK shallots

UK shallots are amongst the finest in the world with a uniquely mild, sweet flavour. Used for centuries as an important ingredient in both western and eastern cooking to add flavour, sweetness and piquancy, shallots turn savoury recipes into something really special.

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