Kimchi sesame udon noodles

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)

Description

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.