Prawn buckwheat noodles with soy and ginger shallots

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

Method:

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.