Tom Daley’s Japanese Kimchi Udon

Ingredients

• 2 medium British Lion egg yolks
• 50g unsalted butter
• 2 garlic cloves, crushed
• 150g kimchi, chopped, plus 25ml of its juice
• 1 tbsp Korean chilli sauce
• 300g straight to wok udon noodles
• 100g baby spinach
• 2 spring onions, sliced
• ½ tsp black sesame seeds

Method

1.  Heat 30g of butter in a medium frying pan over medium heat.

2.  Add the garlic and cook for 3 minutes, then add the kimchi and Korean chilli sauce and cook for a further 3 minutes. Add 100ml water and kimchi juice and simmer for 5 minutes until the liquid has reduced slightly.

3.  Add the udon noodles, spinach and remaining butter to the pan and cook for 2 minutes, until the noodles are warmed through.

4.  Season to taste. Divide the noodles between 2 bowls, top with the egg yolk, spring onions and sesame seeds. Enjoy immediately.