- 2 packets ready cooker udon noodles (I used M & S)
- 2 dessert spoons kimchi chopped
- 1 clove garlic grated
- 4 spring onions chopped diagonally
- 1 teaspoon sesame seeds
- toasted sesame oil to season
- 2 egg yolks
- 1/2 stock cube
- 150ml boiling water
- 2 teaspoons gochujang paste
Warm the ready cooked noodles in the microwave for a minute just bring them up to temperature. It doesn’t matter if they aren’t boiling as they are going to be added to the pan anyway.
Add the chopped kimchi with a little bit of juice in the jar if there is any and the gochujang paste to a wok with a bit of oil to cook for 2-3 minutes on medium heat. Make sure it doesnt burn by stiring every 30 seconds or so.
Stir in the grated garlic, add the noodles to the wok, mix to combine then cook for a minute or two.
Add the 1/2 stock cube to the boiling water then add to the pan and mix again to make sure the noodles are coated.
Cook for another minute or two until done.
Divide the noodles between two bowls, scatter the spring onions and sesame seeds equally between the two bowls, drizzle with a bit of toasted sesame oil.
Place an uncooked egg yolk in the middle of the bowl and mix everything in with a fork or chopsticks. Now dig in!