Kimchi cabbage & prawn stir fry

Name: Kimchi cabbage & prawn stir fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 125 g (2 nests) medium egg noodles; 1 tbsp wok oil; 1 large onion, roughly chopped; 250 g white cabbage, cored and shredded into 1cm ribbons; 3 tsp Cooks' Ingredients Kimchi Paste; 220 g pack cooked extra large king prawns; 20 g cashew nut; 20 g sesame seeds; ¼ x 28g pack coriander, leaves picked, optional

Kimchi adds a spicy and sour Korean flavour to this prawn and noodle stir fry dish.

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2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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125g (2 nests) medium egg noodles
1 tbsp wok oil
1 large onion, roughly chopped
250g white cabbage, cored and shredded into 1cm ribbons
3 tsp Cooks' Ingredients Kimchi Paste
220g pack cooked extra large king prawns
20g cashew nut
20g sesame seeds
¼ x 28g pack coriander, leaves picked, optional

Bring a small saucepan of water to the boil, then drop in the noodles. Boil for 4½ minutes, until just tender. Drain in a sieve, cool briefly under cold water, then toss with 1 tsp oil.
Place a large frying pan or wok over a high heat. Add the remaining 2 tsp oil, then add the onions. Fry for 1 minute, tossing often, then add the cabbage and stir fry for 4 minutes more, or until the cabbage is starting to turn translucent.
Stir in the kimchi paste, sizzle for a few seconds, then toss in the noodles and prawns – tongs are easiest for this. Splash in 2-3 tbsp water. After 1 minute, or once the prawns are heated through, top with the cashews and sesame seeds, plus the coriander and serve.

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