Page title and description

Vegetarian mains
Kimchi udon noodles
Ingredients
- 80g kimchi
- ¼ tsp chilli flakes - add to taste
- 2 tbsp tamari
- 1 tsp light brown sugar
- 150g udon noodles
- 2 garlic cloves, peeled and finely chopped
- 2 medium carrots, peeled into ribbons
- 125g spring onions, thinly sliced, tops kept to one side
- 200g pak choi, thinly shredded
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
Method
Prep time:
20 min
PT20M
Cooking time:
10 min
PT10M
-
Step 1
Put the kimchi in a sieve over a small bowl. Using the back of a spoon, press out as much liquid from the kimchi as you can. Save the liquid and roughly chop the kimchi. Put the chilli flakes in a mug with a splash of the tamari (approx. ½ tbsp) and a pinch of the sugar. -
Step 2
Fill a medium pan with boiled water and add a pinch of salt. Boil the noodles for 6-7 mins until just tender. Drain and run under cold water. -
Step 3
Dry fry the sesame seeds in a frying pan for 2-3 mins, until lightly golden. Transfer to a plate. -
Step 4
Heat 2 tbsp of oil in the frying pan. On a medium-high heat, stir fry the garlic for approx. 30 secs - be careful not to burn it. Add the kimchi. Stir-fry for approx. 2 mins, until it starts to caramelise and smell fragrant. -
Step 5
Add a little more oil, the white parts of the onions and the pak choi. Stir fry for 2 mins. Add the carrot and stir-fry for a further 1 min. Stir in the noodles, the kimchi liquid and a splash of sesame oil. -
Step 6
Add as much of the chilli flakes as you'd like. Thoroughly mix everything together on the heat for 1 min, to warm the noodles. -
Step 7
Add more tamari to taste and check the seasoning. Serve, topped with sesame seeds, the green spring onion tops and extra sesame oil if you like.