Prawn buckwheat noodles with soy and ginger shallots

prawn buckwheat noodles
Prawn buckwheat noodles with soy and ginger shallots
  • 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
  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 mins, until starting to turn golden.
  3. Add the chilli and garlic, and stir fry for 1 min, then add the prawns and stir fry for another 2 mins, until they have turned pink.
  4. Add the spring greens to the pan and stir fry for 2 mins, 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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