Kimchi & sesame noodles

• udon noodles↗400g g
• vegetable or other neutral-tasting oil1 tbsp
• mushrooms↗300g g

  finely sliced

• tahini↗3 tbsp
• sesame seeds↗1 tbsp
• soy sauce↗1 tbsp
• vegetable stock↗200ml ml
• spring onions↗3

  finely chopped

• kimchi↗150g g

  roughly chopped, plus 1 tbsp liquid from the jar (ensure vegetarian, if needed)

• lime wedges↗

  to serve

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions. Drain. Heat the oil in a frying pan or wok over a medium-high heat and fry the mushrooms for 8-10 mins until browned.

2. 2

   Mix the tahini, sesame seeds, soy, stock, most of the spring onions and the kimchi liquid in a small bowl. Remove the pan from the heat, pour in the tahini mixture and stir. If it splits, keep stirring – it will come back together. Stir in the cooked noodles and kimchi. Serve topped with the remaining spring onions, and the lime wedges on the side for squeezing over.