with vegetables / kimchi / fried eggs
- Kimchi (opt; check label to insure the brand you buy is vegetarian) - 2 Tbsp , chopped
- Ginger - 2 tsp , grated
- Onions - 1 , sliced
- Bell peppers, any color - 1 , sliced
- Stock, any low-sodium variety - 1/4 cup
- Soy sauce, low-sodium - 2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Cornstarch - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Sugar, brown - 2 tsp
- Chili-garlic sauce (sub any hot sauce) - 2 tsp
- Sugar snap peas (frozen or fresh) - 1 lb , trimmed
- Eggs - 4
- Noodles, udon (sub soba) - 12 oz
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Sesame seeds, white or black - 1 tsp
- Limes - 1/2 , juice of
Make sauce - Combine kimchi, ginger, stock, soy sauce, sesame oil, cornstarch, rice vinegar, chili garlic sauce and sugar. (Can be done up to 5 days ahead)
Snap peas - Trim peas. (Skip if using frozen.) (Can be done up to 3 days ahead)
Eggs - Crack eggs into individual small bowls or ramekins (this will make it easier to transfer to the frying pan).
Bring a stock pot of water to boil. Add noodles and cook according to package directions. Drain.
While noodles cook, heat a saute pan or wok over medium-high heat. Add first part of cooking oil. When oil begins to shimmer add onions and bell peppers. Saute until vegetables start to soften, 2 to 3 minutes.
Add snap peas and saute until tender, ~2 minutes more.
Add sauce and simmer until sauce begins to thicken, ~1 minute.
Remove from heat and stir in noodles. Cover to keep warm.
Heat a nonstick pan over medium heat and add second part of cooking oil. Pour eggs into oil and fry to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).
Divide noodles between serving bowls and top each with sesame seeds and lime juice. Finish with a fried egg seasoned with some salt and pepper. Enjoy!