Kimchi Noodles
Ingredients
The noodles
-
4
ounces
dry noodles (rice noodles, udon noodles, egg noodles, soba noodles, ramen noodles, linguini, etc.)
The sauce
-
1
tablespoon
soy sauce (or GF liquid aminos)
-
1
tablespoon
toasted sesame oil
-
2
tablespoons
maple syrup (or honey, agave or sugar)
-
1
tablespoon
rice wine vinegar
-
1
tablespoon
gochujang, or red chili paste (sambal olek)
-
1
teaspoon
fish sauce (or 1 teaspoon miso paste for vegans)
The stir-fry
-
2
shallots
diced (or half an onion)
-
4
cloves
garlic, rough chopped
-
1
teaspoon
ginger, minced
-
2
tablespoons
high heat oil (peanut oil, avocado oil, wok oil)
-
4–5
cups
diced or sliced veggies (1 cup mushrooms, 1 red bell pepper, matchstick carrots, cabbage, bok choy, green beans, snow peas, asparagus, etc.)
-
1
cup
kimchi, chopped
-
to taste
salt and pepper
Garnish options
-
to taste
scallions
-
to taste
toasted sesame seeds
-
to taste
roasted peanuts or cashews
-
to taste
crispy shallots
-
1
optional soft boiled (or fried) egg
Instructions
- Cook the noodles according to package instructions, then drain and set aside.
- If using a protein, pan-sear it in the wok with salt and pepper, then set aside.
- Heat oil in a wok or skillet over medium-low heat, then sauté shallots, garlic, and ginger for 1-2 minutes.
- Add the veggies, starting with the ones that take longer to cook, and stir-fry until just tender.
- Make a well in the center of the pan and fry the noodles for 1 minute.
- Add the sauce and chopped kimchi, tossing everything together. Adjust seasoning with more chili paste or fish sauce if desired.
- If using a protein, add it at the end and toss to combine.
- Serve immediately in bowls, garnished with scallions and sesame seeds, and any additional toppings.
Nutrition Facts (estimated)
Servings
2-3
Calories
373
Total fat
14.6g
Total carbohydrates
55.1g
Total protein
7.8g
Sodium
659.3mg
Cholesterol
0mg
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