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