Kimchi & sesame noodles

Introduce umami flavour notes to veggie noodles with the help of spicy, tangy kimchi. Serve topped with spring onions, with lime wedges on the side

Ingredients

• 400 g udon noodles
• 1 tbsp vegetable or other neutral-tasting oil
• 300 g mushrooms , finely sliced
• 3 tbsp tahini
• 1 tbsp sesame seeds
• 1 tbsp soy sauce
• 200 ml vegetable stock
• 3 spring onions , finely chopped
• 150 g kimchi , roughly chopped, plus 1 tbsp liquid from the jar (ensure vegetarian, if needed)
• lime wedges , to serve

Steps

1. Cook the noodles following pack instructions. Drain. Heat the oil in a frying pan or wok over a medium-high heat and fry the mushrooms for 8-10 mins until browned.
2. Mix the tahini, sesame seeds, soy, stock, most of the spring onions and the kimchi liquid in a small bowl. Remove the pan from the heat, pour in the tahini mixture and stir. If it splits, keep stirring – it will come back together. Stir in the cooked noodles and kimchi. Serve topped with the remaining spring onions, and the lime wedges on the side for squeezing over.