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Prawn, kimchi and noodle salad

A Korean noodle salad flavoured with fiery chilli

Kimchi is a lightly pickled, fermented cabbage condiment from Korea. You can buy it from delis and specialist shops, but it is not difficult to make. You need to allow 4 days and it can be made up to a week ahead. Gochujang is a Korean fiery chilli paste, which is available online.

To drink: A young, dry white with acidity to stand up to the kimchi, but not an overpoweringly fruity wine. Austrian Grüner Veltliner, whites from Santorini, Portuguese Alvarinho, Riesling, Sauvignon Blanc and Saint-Mont are all candidates: Les Hauts de Bergelle Blanc 2011, £7.99, Majestic. Wine details correct at original magazine publication date.

From the April 2014 issue of House & Garden. Recipe by Caroline Barty; photograph by Jean Cazals; food preparation and styling by Bridget Sargeson; wine recommendations by Joanna Simon; table styling by Alexander Breeze.

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Serves 6


1 Chinese cabbage
35g Maldon sea salt
6 spring onions, trimmed and finely sliced
4 garlic cloves, crushed
6cm piece root ginger, peeled and grated
3 tablespoons Thai fish sauce
3 tablespoons gochujang
2 teaspoons soft, light brown sugar


275g medium egg noodles
1 tablespoon toasted sesame oil
Juice of 1 lime
½ cucumber, peeled, halved, de-seeded and sliced
150g beansprouts
350g large, cooked and peeled prawns
1 small bunch (about 28g) coriander, finely chopped
  1. Method

    Step 1

    For the kimchi, halve the cabbage lengthways and remove the core. Slice into 3cm-wide strips and place in a large mixing bowl. Sprinkle over the salt and rub into the cabbage for 2-3 minutes until the cabbage starts to release some moisture. Pour over enough cold water to cover the cabbage. Cover and leave overnight at room temperature.

    Step 2

    Drain the cabbage and rinse thoroughly under cold water. Squeeze out as much liquid as possible and set aside in a mixing bowl. Mix together the remaining kimchi ingredients to form a paste and stir into the cabbage. Mix everything really well, then pack tightly into a 1-litre sterilised Kilner jar. Seal and leave at room temperature for 2 days, by which stage the cabbage should be bubbling slightly, a sign it is fermenting. Refrigerate at this stage.

    Step 3

    For the salad, cook the noodles in boiling water according to the packet instructions. Drain and refresh with cold water. Place in a mixing bowl and stir in the sesame oil, lime juice and about 5-6 tablespoons kimchi, depending on how much heat you like. Add the cucumber, beansprouts and prawns, then the coriander, and toss everything together just before serving. Season if necessary with a little Thai fish sauce.

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