Chipotle chickpeas with aubergine & pitta
Give chickpeas and aubergine a spicy kick with chipotle. Serve on top of pittas with tahini and crème fraîche and finish with lime wedges and coriander
Kimchi sesame udon noodles
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 200g straight-to-wok udon noodles
- 1½ tbsp sesame oil
- 1 onionhalved and finely sliced
- thumb-sized piece of gingergrated
- 200g long-stemmed broccolistalks sliced
- 75g kimchifinely chopped
- 100g radishesfinely sliced
- 4 spring onionssliced
- ½ tbsp low-salt soy sauce
- 2 large eggs
- 2 tsp black sesame seeds
- 1 tsp chilli flakes(optional)
Nutrition: Per serving
- kcal408low
- fat18g
- saturates4g
- carbs36g
- sugars9g
- fibre10ghigh
- protein21g
- salt1.7g
Method
step 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.
step 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.
step 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.
