How to make prawn buckwheat noodles with chinese leaf, soy and ginger in 40 minutes

Noodles are not out of the question for coeliacs as the buckwheat version are free from gluten. Just add chilli, ginger and greens to make a Chinese-inspired stir fry

Prawn buckwheat noodles with chinese leaf, soy and ginger shallots

Prep: 10 minutes, plus 20 minutes marinating time
Cook: 10 minutes

Serves 4

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
150g chinese leaf lettuce, trimmed and shredded
150g spring greens, trimmed and shredded
200g buckwheat noodles, cooked according to the instructions on the packet

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 shredded chinese leaf and spring greens to the pan and stir fry for 2-3 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

Recipe from lovethecrunch.com