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Ingredients
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
Method
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.
Nutritional
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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