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


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2024


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