4 spring onions
Handful fresh coriander
150g cooked prawns
200g rice noodles or courgetti
1 heaped tbsp. Winter Squash Kimchi
- Finely slice the spring onion and chop the coriander.
- Cook the noodles as per the packet instructions. Once cooked, drain and rinse under cold water to stop the cooking.
- Add the prawns and chopped spring onions with a drizzle of sesame oil to a medium/large frying pan and cook over a medium heat until the prawns are thoroughly heated through and the spring onions have softened. Turn the heat to low and add the noodles to the pan, along with the kimchi. Cook for a further minute and give the pan a toss to coat the noodles and combine the ingredients.
- Garnish with the rest of the coriander before serving.