Tomato Sesame Noodles With Kimchi Fried Egg

Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles

	2 tablespoons sesame seeds
	20g ginger, peeled, sliced
	4 cloves garlic, peeled
	2 shallots, peeled, roughly chopped
	2 tablespoons tomato paste
	2 tablespoons gochujang
	2 teaspoons sesame oil
	3 tablespoons plain oil
	1 x 400g can cherry tomatoes
	250ml vegetable or chicken stock
	300-350g noodles, cooked as per packet instructions if needed
	2 cups chopped leafy greens (I used choi sum)
	½ cup kimchi, chopped
	4 eggs
	Korean chilli flakes and toasted sesame seeds (optional)
	chopped chives, coriander or spring onion, to serve

1.	Put the sesame seeds, ginger, garlic, shallots, tomato paste, gochujang and sesame oil into a small food processor or blender and blend to a paste, adding a little stock if needed.
2.	Heat a large frying pan or shallow casserole with a lid over a medium-low heat.
3.	Heat 2 tablespoons of the plain oil then add the paste and cook, stirring regularly, for 10 minutes.
4.	Add the tomatoes and stock and cook, stirring often, for 10 minutes.
5.	Add the noodles and greens to the sauce in the last few minutes of cooking, tossing through to heat and wilt.
6.	While the sauce cooks, heat the remaining oil in a frying pan over a medium heat and cook the kimchi for a few minutes then spread out evenly over the bottom of the pan and crack the eggs on top.
7.	Sprinkle with salt and Korean chilli flakes and sesame seeds if using.
8.	Cook for a few minutes then cover and cook until done to your liking.
9.	Serve the noodles with the kimchi eggs and a sprinkle of chives, coriander or spring onion.