Crispy noodle pancake
Transform egg noodles into a moreish 'pancake' topped with a king prawn and veg stir-fry. Speedy to make, the dish takes under 30 minutes from prep to plate
Kimchi & sesame noodles
Serves 2
Easy
Prep:
Cook:
Introduce umami flavour notes to veggie noodles with the help of spicy, tangy kimchi. Serve topped with spring onions, with lime wedges on the side
Skip to ingredients
- 400g udon noodles
- 1 tbsp vegetable or other neutral-tasting oil
- 300g mushroomsfinely sliced
- 3 tbsp tahini
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 200ml vegetable stock
- 3 spring onionsfinely chopped
- 150g kimchiroughly chopped, plus 1 tbsp liquid from the jar (ensure vegetarian, if needed)
- lime wedgesto serve
Nutrition: Per serving
- kcal522
- fat22g
- saturates3g
- carbs55g
- sugars7g
- fibre10ghigh
- protein21g
- salt3.8g
Method
step 1
Cook the noodles following pack instructions. Drain. Heat the oil in a frying pan or wok over a medium-high heat and fry the mushrooms for 8-10 mins until browned.
step 2
Mix the tahini, sesame seeds, soy, stock, most of the spring onions and the kimchi liquid in a small bowl. Remove the pan from the heat, pour in the tahini mixture and stir. If it splits, keep stirring – it will come back together. Stir in the cooked noodles and kimchi. Serve topped with the remaining spring onions, and the lime wedges on the side for squeezing over.
