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Prawn buckwheat noodles with soy and ginger shallots

UK SHALLOTSThis recipe for Prawn buckwheat noodles with soy and ginger shallots has been reproduced courtesy of

If you want to get healthier and shed a few pounds but don’t want to deprive your taste buds, try cooking with shallots. Shallots are low in fat and contain just 40-50 calories per 80g, which counts as one portion towards the recommended five portions of fruit and vegetables per day.

Not only that, but shallots are a rich source of vitamins A,B and E and have twice the levels of vitamin C in onions. What’s more, shallots’ vitamin C content is double when eaten raw, for example, in salads.

Shallots are also a great source of potassium which is important for maintaining a stable blood pressure and they are low in sodium. And if that’s not enough reasons for buying shallots, they contain Allicin which is thought to help lower blood cholesterol levels, promote good heart health and stimulate the body’s immune system!

UK Shallots are a fantastic addition to healthy dishes adding a unique, piquant flavour and can liven up and bring a certain ‘pizazz’ to even the most sensible healthy salads, sandwiches, soups and suppers!

For more ideas on how to cook with shallots visit

Prawn buckwheat noodles with soy and ginger shallotsIngredients for Prawn buckwheat noodles

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

How to make Prawn buckwheat noodles

  • 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.

Serves 4

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Published with permission of UK SHALLOTS