Serves 2
15 min
Kimchi Sesame Udon Noodles
Recipe GLPR2f6bd27c3f21fd
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.
