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Ingredients
- Kimchi Noodles
- Serves 4
- 600g straight to wok udon noodles
- 1 tbsp butter
- 4 spring onions, sliced on diaginal
- 6 tbsp kimchi, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame seed oil, toasted
- 2 tbsp light olive oil
- 4 free range eggs
- 1 tbsp toasted sesame seeds
- ½ tsp chilli flakes
Place the noodles in a colander over the sink and pour boiling water over them to soften and separate the noodles.
Heat the butter in a pan over a medium heat, add the spring onions and stir fry for two minutes. Add the kimchi and cook for one more minute. Add the noodles and mix together for two minutes till everything is piping hot. Season with the soy sauce and sesame seed oil.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the eggs till the white is only just set.
Divide the noodles between four bowls. Add a fried egg to each one and sprinkle with sesame seeds and chilli flakes.
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