Reader recipe: Kimchi prawn noodles
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West. Recipe by Belle Yuen
Reader recipe: Kimchi prawn noodles
Belle, from Manchester, won our recipe competition with a flavour-packed fusion dish using rice noodles
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
498Kcal
Fat
17gr
Saturates
9gr
Carbs
45gr
Sugars
2gr
Fibre
1gr
Protein
34gr
Salt
1.5gr
Ingredients
- 100g dried wide rice noodles (we used Mama brand)
- 20g butter
- 3 garlic cloves, crushed
- 1 x 225g pack raw peeled king prawns, defrosted
- 100ml dry white wine
- 150g kimchi (we used Vadasz)
- 30g finely grated Parmesan, plus extra to serve
- a handful of basil leaves, torn, plus a few to serve
- 1 medium egg yolk*
Step by step
- Add the rice noodles to a large pan of salted boiling water and cook for 3 minutes or until al dente. Drain (reserve a little of the cooking water) and rinse in cold water to stop the noodles sticking together, then set aside.
- Meanwhile, heat the butter in a frying pan, add the garlic and prawns and fry for 2 minutes on a high heat or until the prawns have turned pink and are just cooked through. Scoop out to a plate using a slotted spoon then add the white wine to the pan and bubble briskly for 2 minutes so that it starts to reduce. Add the kimchi to heat through for another 1-2 minutes.
-
Add the rice noodles and the prawns to the frying pan and toss them through the kimchi sauce. Remove from the heat and mix through the Parmesan, torn basil and the egg yolk, adding a little of the noodle cooking water if needed to help the sauce gain a coating consistency. Serve in warmed bowls, scattered with more Parmesan and basil leaves.
*This recipe contains lightly cooked egg.
