Biltong Gochujang Udon Noodles

SERVES 4 PREP 5 mins COOKING 15 mins

1 packet Chilli Canterbury Biltong

270 g dry udon noodles (or sub with

frozen if you can get them)

2 tsp sesame oil

2 tbsp vegetable oil

4 green spring onions, white and

light green part finely chopped,

green part thinly sliced

3 garlic cloves, sliced

¼ white cabbage, shredded

2 tbsp gochujang

40 g butter

4 egg yolks

toasted white sesame seeds to serve

Place packet of biltong in a small processor and whiz until finely chopped. Place a large saucepan of water over high heat to come to the boil. Add noodles and cook as per packet instructions. Drain, reserving water and refresh under cold water to prevent sticking.

Meanwhile, heat oils in a wok or large frypan over high heat. Add white spring onion and garlic and cook, stirring, for 2 minutes or until softened. Add cabbage and cook, tossing, for 3–4 minutes or until wilted and softened. Add gochujang, most of the biltong and 1 cup of reserved noodle water and stir to loosen and dissolve into a sauce. Stir through cooked noodles and butter and cook, stirring constantly, for 2 minutes or until coated and saucy, adding more liquid if needed.

Divide between bowls and top with raw egg yolks. Scatter with sesame seeds, spring onion and more biltong to serve.