Kimchi adds a spicy and sour Korean flavour to this prawn and noodle stir fry dish.
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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.
Typical values per serving when made using specific products in recipe
Energy | 2,177kJ/ 519kcals |
|---|---|
Fat | 18g |
Saturated Fat | 3.2g |
Carbohydrates | 54g |
Sugars | 18g |
Fibre | 9.6g |
Protein | 30g |
Salt | 2.1g |
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