Preparation time: 20 minutes

Serves: 2

INGREDIENTS

• 400g udon noodles
• 3 spring onions
• 3 garlic cloves
• 2-cm thick ginger
• 60 ml chicken stock
• 3 Tbsp gochujang (Korean red pepper paste)
• 1 Tbsp soy sauce
• 200g kimchi

Garnish:

• 1 Tbsp sesame seeds
• Spring onions

PREPARATION

Slice one spring onion into thin rings and the other spring onions coarsely. Chop the garlic finely and slice the ginger into thin strips. Boil the udon noodles in boiling water for 1 minute and drain the water. Put aside.

Heat oil in a pan. Add the spring onions, garlic and ginger. Stir-fry until aromatic. Then add the chicken stock, gochujang and soy sauce. Stir until all is mixed well. Then add the kimchi and the kimchi juice. Season with salt and pepper. Then add the noodles back in the pan. Stir-fry so all is mixed well.

Garnish with sesame seeds and spring onions.