This recipe is more of a guide; make this frittata with whatever herbs and green vegetables you have to hand. It’s delicious warm, straight out of the oven, or picked from the fridge when you’re on the go. Any sauerkraut compliments the sweetness of the peas and leek with a wonderful tang, but my favourite kraut to eat it with has to be a red cabbage and beetroot one.
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.
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