Kimchi Sesame Udon Noodles

Name: Kimchi Sesame Udon Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 200g straight-to-wok udon noodles; 1½ tbsp sesame oil; 1 onion, halved and finely sliced; 1 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)

Recipe GLPR2f6bd27c3f21fd

Korean

Main Course

15 min

664 cal

Servings: 2

Stovetop

SNAP eligible

A vibrant Korean-inspired noodle dish featuring chewy udon noodles tossed with sautéed vegetables, tangy kimchi, and topped with a fried egg. Finished with sesame seeds and optional chilli flakes for heat and depth of flavor.

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Ingredients

200g straight-to-wok udon noodles

1½ tbsp sesame oil

1 onion, halved and finely sliced

1 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)

Directions

Place the udon noodles in a fine-mesh sieve. Pour boiling water from a kettle over the noodles to soften them, gently tossing with a fork to separate the strands. Allow the noodles to drain completely in the sieve.
Heat 1 tbsp of sesame oil in a large frying pan over medium heat. Add the sliced onion and grated ginger, cooking for 5 minutes until the onion becomes soft and translucent.
Add the broccoli stalks, chopped kimchi, and sliced radishes to the pan. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are tender.
Add the drained noodles, sliced spring onions, and soy sauce to the pan. Toss everything together gently until the noodles are evenly coated and heated through.
Meanwhile, heat the remaining ½ tbsp of sesame oil in a small frying pan over medium heat. Crack both eggs into the pan and fry for approximately 3 minutes until the whites are set and the yolks reach your desired consistency.
Divide the noodle mixture between two bowls. Top each bowl with a fried egg. Sprinkle the black sesame seeds and chilli flakes (if using) over the top, and serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Kimchi and black sesame seeds require a special trip to an Asian market—Harris Teeter and Kroger carry neither reliably in Charlotte—adding real friction to a weeknight. The 15-minute claim ignores prep: slicing ginger, chopping broccoli, and dressing the noodles realistically takes 25 minutes, not 15. Cost per serving lands around $5–6 once you factor in the sesame oil and farm-stand radish, which is reasonable but not cheap for noodles. The dish itself is strong: it's fast enough after shopping, reheats adequately, and works as a two-serving solo dinner or lunch box.