Kimchi sesame udon noodles

SERVES 2 PREP 5 mins COOK 10 mins EASY V

200g straight-to-wok udon noodles 1½ tbsp sesame oil

1 onion, halved and finely sliced thumb-sized piece of ginger, grated 200g long-stemmed broccoli,

stalks sliced

75g kimchi, finely chopped 100g radishes, finely sliced

4 spring onions, sliced

½ tbsp low-salt soy sauce

2 large eggs 2 tsp black sesame seeds 1 tsp chilli flakes (optional)

1 Put the noodles in a sieve over the sink and pour over a kettle of boiling water. Toss to separate, then leave to drain.

2 Heat 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.

3 Meanwhile, put the remaining

1/2 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.

GOOD TO KNOW balanced • low cal • folate •

fibre • vit c • 3 of 5-a-day

PER SERVING 408 kcals • fat 18g • saturates 4g •

carbs 36g • sugars 9g • fibre 10g • protein 21g •

salt 1.7g