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    Kimchi cabbage & prawn stir fry

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    Kimchi cabbage & prawn stir fry

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2


    125g (2 nests) medium egg noodles
    1 tbsp wok oil
    1 onion, roughly chopped
    250g white cabbage, cored and shredded into 1cm ribbons
    2-3 tsp Cooks’ Ingredients Kimchi Paste
    220g pack cooked extra large king prawns
    40g roasted cashew and sesame seed stir fry addition
    ¼ x 28g pack coriander, leaves picked, optional


    1. 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.

    2. 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.

    3. 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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