KIMCHI UDON NOODLE STIR FRY

Thick silky smooth udon noodles and beef mince, stir fried in kimchi butter sauce, topped with runny yolk saucy egg and spring onion. This dish is full of umami flavour and only takes 15 minutes to make from start to finish!

SERVES 2-3
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS FOR SWEET POTATO BALLS
1 pack of udon noodles, about 200g
½ cup Living Goodness Sum Yum Kimchi, chopped
½ cup beef mince
2 tablespoons soy sauce cooking oil
1-2 tablespoons butter

INGREDIENTS FOR SERVING
2 eggs sunny side-up and thinly sliced
Spring onion, sliced
Toasted sesame seeds

METHOD
• Cook udon noodles according to the package, drain then place in cold water. Set aside.
• In a large pan (or wok pan) over high heat, add cooking oil and the beef mince. Cook for about five minutes or until no longer red. Add the kimchi, stir to combine. Sauté the kimchi for a few minutes until slightly caramelised. Add in the soy sauce, a splash of water (or stock) and one heaped tablespoon of butter, stir to combine and cook for a few minutes until the liquid has slightly reduced. Transfer the drained udon noodles to the pan. Stir to combine adding salt and pepper as desired.

TO SERVE
• Divide the noodle between bowls. Add the sunny side-up egg on top, sprinkle with spring onions and sesame seeds.