Kimchi sesame udon noodles

• straight-to-wok udon noodles↗200g g
• sesame oil↗1½ tbsp tbsp
• onion↗1

  halved and finely sliced

• ginger↗thumb-sized piece of

  thumb-sized piece of, grated

• long-stemmed broccoli↗200g g

  stalks sliced

• kimchi↗75g g

  finely chopped

• radishes↗100g g

  finely sliced

• spring onions↗4

  sliced

• low-salt soy sauce↗½ tbsp tbsp
• eggs↗2 large

  large

• black sesame seeds↗2 tsp tsp
• chilli flakes↗1 tsp tsp

  (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.