TROPICAL KIMCHI NOODLE STIR FRY

PREP: 5 mins COOK TIME: 20 -25mins

SERVES:  2-3

Turn up the flavour with this easy Tropical Kimchi Noodle Stir-Fry. Loaded with colourful veggies and the punchy goodness of kimchi, it's a fast, nourishing meal that's as good for your tastebuds as it is for your gut.

INGREDIENTS

120g uncooked, Flat rice noodles
1 tbsp neutral oil for cooking
300g Chicken pieces or prawns
1 carrot, julienned
1 capsicum, chopped into long strips
2 Spring onion, chopped finely
1/2 cup Tropical Kimchi
Garnish with: roughly chopped salted cashews or coriander, crispy seaweed, sesame seeds

SAUCE

1 tbsp gochujang (a korean chilli paste, can be found in the international section of most supermarkets)
2 garlic cloves, crushed
3 tbsp soy sauce
1 tbsp Sesame oil
1 tbsp honey or to taste
1 tsp cornstarch
2-3 tbsp water

METHOD

Place rice noodles in a heat proof bowl and cover with boiling water. Soak for 5 minutes, until just tender but still slightly firm. Drain and set aside. Be mindful to not over-cook the noodles.

In a small bowl, whisk together all sauce ingredients until smooth and
the cornstarch has dissolved. Set aside.

Heat a large pan or wok over high heat. Add oil.

Cook chicken until browned and cooked through. (If using prawns, cook for 1–2 minutes per side, then remove from the pan and set aside.)

Add spring onion, carrot and capsicum. Stir fry for 1–2 minutes until just softened.

Add Tropical Kimchi and cook for 1 minute.

Add drained noodles and sauce. Toss continuously for 1–2 minutes, until the sauce thickens and evenly coats the noodles.

Return prawns to the pan (if using)

Serve immediately, topped with extra spring onion, salted cashews, fresh chilli, sesame seeds, and optional coriander or crispy seaweed.