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Kimchi noodles with sesame fried eggs

20 MINUTES | SERVES 2 | EASY | V LC

straight-to-wok udon noodles 300g
toasted sesame oil 1 tbsp
spring onions 6, shredded
green beans 160g, trimmed and halved
ginger thumb-sized piece, peeled and shredded
kimchi 4 tbsp, finely chopped
eggs (we used Clarence Court Burford Browns) 2
sesame seeds 1 tsp
soy sauce 1 tbsp
red chilli 1, finely sliced (optional)

• Put the noodles in a sieve over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.

• Heat ½ tbsp of the oil in a wok or pan over a high heat, add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes or until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for