Step 1

Place the blocks of udon noodles into a large bowl and cover with boiling water. Allow to soak for 5–6 minutes, just until the noodles soften slightly and loosen up. Using tongs, remove the udon from the water and place in a colander to drain, keeping the soaking water to use later.

Step 2

Meanwhile, heat a large deep fry pan or shallow Dutch oven on medium high. Add 2 tablespoons of extra virgin olive oil along with the onions and ½ teaspoon of sea salt, and cook for 7–8 minutes, stirring occasionally, until softened and starting to caramelise.

Step 3

Cut the white parts of the green onions into 2–3cm pieces and finely slice the green parts.

Step 4

Add the kimchi (and any liquid) and white parts of the green onion to the onions and stir for 3 minutes, until the kimchi starts to caramelise. Add the udon noodles, cheese, 250ml (1 cup) of the udon soaking water and stir well to melt the cheese. If the noodles are looking dry, you can add a bit more water; you want the cheesy sauce to coat each strand, but you aren't looking for anything soupy. Season with black pepper and add the green parts of the green onion, tossing gently to disperse. Serve immediately.