Introduce umami flavour notes to veggie noodles with the help of spicy, tangy kimchi. Serve topped with spring onions, with lime wedges on the side
Prep:5 mins
Serves 2
400g udon noodles1 tbsp vegetable or other neutral-tasting oil300g mushrooms, finely sliced3 tbsp tahini1 tbsp sesame seeds1 tbsp soy sauce200ml vegetable stock3 spring onions, finely chopped150g kimchi, roughly chopped, plus 1 tbsp liquid from the jar (ensure vegetarian, if needed)lime wedges, to serve
STEP 1Cook 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.STEP 2Mix 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.
