Cucumber kimchi
Do you love kimchi? Check out this quick and easy recipe for a mini cucumber version. Packed with punchy peppery gochugaru and fiery ginger these fermented cucumbers are ideal for a summer bbq
Crispy noodles with egg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 55g instant ramen noodles (we used chicken flavour)
- 2½ tbsp vegetable oil
- 2 eggs
- 2 spring onionssliced
- 5g corianderroughly chopped
- crispy chilli oilto serve
Nutrition: per serving
- kcal609
- fat46.4g
- saturates9.5g
- carbs29.4g
- sugars3.1g
- fibre0.5g
- protein18.1g
- salt3.3g
Method
step 1
Boil the noodles in plenty of salted water, reserving the seasoning packs. Once tender, drain thoroughly. Transfer the noodles to a bowl and mix with all the seasoning packs.
step 2
Heat the oil in a medium, non-stick, lidded frying pan. Once hot, gently lower the noodles into the oil, flattening them out with a spatula. Cook for 4-5 mins on a low-medium heat or until crisp on the bottom, then flip and cook on the other side until crisp.
step 3
Crack the eggs on top of the noodles and put a lid on. Cook for 3-4 mins or until the eggs are fully cooked but still have a runny yolk. Lift carefully onto a serving plate with a spatula or fish slice, allowing the cooking oil to drip off.
step 4
Sprinkle over the spring onions, coriander and chilli oil before serving.
