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

Kimchi noodles

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)

Anna Glover

Published: December 12, 2020 at 10:23 AM

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Serves 2

Easy

Total time: 20 mins

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It only takes 20 minutes to make this fiery (and high protein) veggie dinner, complete with udon noodles, green beans, kimchi, fresh ginger and sesame fried eggs on top

Vegetarian

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Alternatives

Complete the dish

Make these kimchi noodles for a speedy supper, then try our kimchi jeon (spicy kimchi pancakes), red cabbage kimchi, kimchi-baked tofu, kimchi pancakes and cucumber kimchi. Also check out our recipe for homemade kimchi and read our expert guide to fermenting for simple tips on preserving and making pickles.

For more noodles recipes check out our Singapore noodles, pork biang biang noodles and steak satay noodles.

Ingredients

Nutrition

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)

Nutrition: per serving

kcal387

low
fat13.9g
saturates3.1g
carbs41.8g
sugars5g
fibre7.2g
protein20.2g

high
salt2.4g

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.

Head here for more noodles recipes

Shanghai Noodles Recipe with Pork

Authors

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Anna GloverSenior food editor

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