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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