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
Serves 2
200g straight-to-wok udon noodles1½ tbsp sesame oil1 onion, halved and finely slicedthumb-sized piece of ginger, grated200g long-stemmed broccoli, stalks sliced75g kimchi, finely chopped100g radishes, finely sliced4 spring onions, sliced½ tbsp low-salt soy sauce2 large eggs2 tsp black sesame seeds1 tsp chilli flakes (optional)
STEP 1Put the noodles in a sieve over the sink and pour over a kettle of boiling water. Toss to separate, then leave to drain.STEP 2Heat 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.STEP 3Meanwhile, 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.
