Kimchi udon with egg and spring onion

Ingredients

For 1 serving

• Udon noodles85 g
• Kimchi120 g
• Eggs1
• Spring onions2
• Gochujang1 teaspoon
• Soy sauce1 teaspoon
• Sesame oil2 teaspoons
• Nori seaweed1
• Edamame50 g

Contains: gluten, eggs, shellfish, soy, fish, sesame,

Method

1. Bring two small pans of water to the boil, one for the udon and one for the egg. Meanwhile chop the kimchi, trim and thinly slice the spring onions and snip the nori into thin strips with scissors.
2. Gently lower the egg into the boiling water and cook for 6½ minutes, until the white is set and the yolk creamy; cool it in cold water and peel.
3. Meanwhile cook the udon with the edamame for the time on the packet, until soft; before draining, set aside a small ladle of the cooking water.
4. Heat the sesame oil in a frying pan over medium-high heat and stir-fry the kimchi for 3 minutes with the gochujang and soy sauce, until sizzling and fragrant.
5. Add the udon and edamame with a tablespoon of the cooking water and stir-fry for 2 minutes, until the noodles are glossy and well coated.
6. Serve with the halved egg on top, the spring onions and the nori.