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Kimchi sesame udon noodles

Kimchi sesame udon noodles

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: Per serving
low inkcal408
high infibre10g


  • 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)


  • 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.

Goes well with

Recipe from Good Food magazine, May 2021


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A star rating of 4.3 out of 5.3 ratings

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