Prawn buckwheat Noodles with Soy and Ginger Shallots

Such a simple stir fry packed with wonderful fresh flavours, makes this colourful prawn noodle dish an absolute winner!

Serves 4

Preparation time: 10 minutes, plus 20 minutes marinating time

Cooking time: 10 minutes

You’ll 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 to do:

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.

Heat the oil in a wok or large frying pan and add the shallots. Stir fry for 3 minutes, until starting to turn golden.

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.

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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