Name: Kimchi sesame udon noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 200g straight-to-wok udon noodles; 1½ tbsp sesame oil; 1 onion halved and finely sliced; thumb-sized piece of ginger grated; 200g long-stemmed broccoli stalks sliced; 75g kimchi finely chopped; 100g radishes finely sliced; 4 spring onions sliced; ½ tbsp low-salt soy sauce; 2 large eggs; 2 tsp black sesame seeds; 1 tsp chilli flakes (optional)

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Kimchi sesame udon noodles

Kimchi sesame udon noodles

Liberty Mendez

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.3 out of 5.8 ratingsRate

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Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g straight-to-wok udon noodles
1½ tbsp sesame oil
1 onion

halved and finely sliced
thumb-sized piece of ginger

grated
200g long-stemmed broccoli

stalks sliced
75g kimchi

finely chopped
100g radishes

finely sliced
4 spring onions

sliced
½ tbsp low-salt soy sauce
2 large eggs
2 tsp black sesame seeds
1 tsp chilli flakes

(optional)

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Nutrition: Per serving

kcal408

low
fat18g
saturates4g
carbs36g
sugars9g
fibre10g

high
protein21g
salt1.7g

Method

step 1

Put the noodles in a sieve over the sink and pour over a kettle of boiling water. Toss to separate, then leave to drain.
step 2

Heat 1 tbsp of the sesame oil in a large frying pan over a medium heat. Add the onion and ginger, and fry for 5 mins until softened slightly. Add the broccoli, kimchi and radish, and continue to fry for 5 mins. Stir in the drained noodles, spring onions and soy sauce.
step 3

Meanwhile, put the remaining ½ tbsp oil in a small frying pan and fry the eggs for 3 mins, or until cooked to your liking. Serve the noodles in bowls with an egg on top, and sprinkle with the sesame seeds and some chilli flakes, if you like.

Recipe from Good Food magazine, May 2021

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A star rating of 4.3 out of 5.8 ratings

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