Grilled cheese and kimchi udon noodles

01:06

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Nut-free Pregnancy-friendly Vegetarian

Kimchi adds fermented goodness to this decadent, but super simple, melted cheese and noodle bowl.

By Ping Coombes

Shopping list

Ingredients

300g/10½oz vacuum-packed udon noodles
200g/7oz kimchi
70g/2½oz Japanese mayonnaise
1 tbsp light soy sauce
80g/2¾oz mixed cheddar and mozzarella, grated
2–3 tbsp chopped cornichons
1 sheet nori, cut into strips

Method

Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook.
Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps).
Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls.
Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls.
Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot.
Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating.

Comments

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