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INGREDIENTS

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✓ 1 pouch / jar (approx. 400 g) BeanStalk Brands Bolognese Sauce

✓ 2 portions (approx. 400 g total) udon noodles (fresh or frozen)

✓ 1 tbsp gochujang paste

✓ 1 tbsp soy sauce

✓ 1 tsp sesame oil

✓ 1 tbsp neutral oil (e.g. sunflower)

✓ 3 garlic cloves, finely minced

✓ 1 tsp fresh ginger, grated

✓ 3 spring onions, thinly sliced

✓ 1 tbsp toasted sesame seeds

INSTRUCTIONS

1. Cook the Udon Noodles

• Bring a large pot of water to a rolling boil.
• Cook the udon noodles according to the package instructions (8–10 minutes for dried or 3–4 minutes for fresh/frozen).
• Drain, rinse briefly under cold water, and toss with a few drops of sesame oil to prevent sticking. Set aside.

2. Build the Sauce

• Heat the neutral oil in a wok or large frying pan over medium-high heat.
• Add the minced garlic and grated ginger.
• Stir-fry for 1 minute until fragrant and lightly golden.

3. Add the Bolognese Base

• Stir in the BeanStalk Brands Bolognese Sauce, gochujang paste, and soy sauce.
• Mix well until fully combined.
• Simmer over medium heat for 3–4 minutes until thick, glossy, and gently bubbling.

4. Toss the Noodles

• Drizzle in the sesame oil and stir through.
• Add the cooked udon noodles to the pan.
• Toss continuously for 1–2 minutes until every noodle is evenly coated and heated through.

5. Garnish & Serve

• Divide between two serving bowls.
• Garnish generously with sliced spring onions and toasted sesame seeds.
• Finish with a drizzle of sesame oil if desired.
• For an extra indulgent touch, top with a soft-boiled marinated egg and serve alongside kimchi.