Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes
Prep:5 mins Cook:10 mins
Serves 2
Easy
Nutrition per serving
kcal408
fat18g
saturates4g
carbs36g
sugars0g
fibre10g
protein21g
salt1.7g
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)
Method
Put the noodles in a sieve over the sink and pour over a kettle of boiling water. Toss to separate, then leave to drain.
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.
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.
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