Kimchi cabbage & prawn stir fry
Prep
5 mins
Cook
15 mins
Servings
2
Difficulty
Easy
This quick and easy stir fry has become my go to weeknight dinner because it comes together in just twenty minutes. I love how the kimchi paste brings this amazing spicy depth to the dish while the prawns keep it light and protein packed. Cabbage is wonderfully good for digestion, and honestly, it's so affordable that I can feed myself well without breaking the bank. The combination of nutty cashews and toasted sesame seeds adds that restaurant quality touch, but the whole thing is simple enough that anyone can pull it off. Trust me, once you try this one, you'll be making it constantly.
Ella x
Ingredients
- 125 gramsmedium egg noodles
- 1 tbspwok oil
- 1onion(roughly chopped)
- 250 gramswhite cabbage(cored and shredded into 1cm ribbons)
- 3 tspkimchi paste
- 220 gramslarge cooked king prawns(pack cooked extra large king prawns)
- 20 gramscashew nut
- 20 gramssesame seeds
- ¼coriander(leaves picked, optional)
Detail level
Instructions
- 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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