Name: Kimchi noodles
Total time: 20 min
Yield: Serves 2
Ingredients: 300g straight-to-wok udon noodles; 1 tbsp toasted sesame oil; 6 spring onions, shredded; 160g green beans, trimmed and halved; thumb-sized piece ginger, peeled and shredded; 4 tbsp kimchi, finely chopped; (we used Clarence Court Burford Browns) 2 eggs; 1 tsp sesame seeds; 1 tbsp soy sauce; 1 red chilli, finely sliced (optional)

A navy-blue bowl of thick noodles with vegetables and a fired egg on top, and chopsticks resting on the bowl

300g straight-to-wok udon noodles
1 tbsp toasted sesame oil
6 spring onions
shredded
160g green beans
trimmed and halved
thumb-sized piece ginger
peeled and shredded
4 tbsp kimchi
finely chopped
(we used Clarence Court Burford Browns) 2 eggs
1 tsp sesame seeds
1 tbsp soy sauce
1 red chilli
finely sliced (optional)

Method

step 1
Put the noodles in a sieve over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.
step 2
Heat ½ tbsp of the oil in a wok or pan over a high heat, add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for 2 minutes until the noodles are piping hot.
step 3
Meanwhile, heat the remaining oil in a small non-stick frying pan, and fry the eggs until the edges are crispy and the yolks are cooked to your liking. Sprinkle over the sesame seeds and cook for 30 seconds more, spooning the oil and seeds over the eggs.
step 4
Add the soy sauce to the noodles and toss. Top with the eggs. Spoon over any remaining seeds and oil, and top with the chilli, if using.