Kimchi sesame udon noodles

Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 408
  • fat 18g
  • saturates 4g
  • carbs 36g
  • sugars 0g
  • fibre 10g
  • protein 21g
  • salt 1.7g


  • 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 ½ 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.

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