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Kimchi cabbage & prawn stir fry

Kimchi cabbage & prawn stir fry

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


  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.


Typical values per serving when made using specific products in recipe


2,177kJ/ 519kcals



Saturated Fat












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5 out of 5 stars1 rating