on Sep 29, 2022, Updated Oct 31, 2023 Here are a few more quick noodle stir fry recipes for easy weeknight meals: Cheese Ramen Noodles, Chicken Pad Woon Sen Noodles, Thai Chicken Drunken Noodles, Vegan Pad Thai Noodles, and Hakka Noodles.
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If you are looking for another way to use kimchi, try this easy 30-minute recipe for Kimchi noodles. It is spicy, sweet, and savory at the same time! This recipe is also great for using that leftover can of Kimchi in your refrigerator. It is also very adaptable. Adjust the sauces to your taste, add the veggies you like, skip the ones you don’t, and increase or decrease the kimchi to your liking. Top them with a fried egg, a soft-boiled egg, or crispy tofu cubes for added protein. You can sprinkle some sesame seeds and chopped scallion (spring onions) on top of the noodles just before serving them. Cook them 1 minute less than the package instructions. Do not overcook the noodles; otherwise, they will turn mushy. Kimchi adds a sour and spicy kick, which is the highlight of this dish. You can use homemade or store-bought kimchi. Make sure to buy good quality kimchi for the best taste. If you are sensitive to spicy and fermented ingredients, reduce the quantity. Try to use ripened kimchi (approximately 2 to 3 weeks old). It adds a desired depth of flavor to the noodles, making them even more delicious. If the kimchi is too fresh, it won’t bring out that flavor. Keep the kimchi liquid (kimchi brine, kimchi juice, kimchi water). You will need it in the recipe. For The Sauce – To make the sweet, spicy, and sour sauce, you will need kimchi water, toasted sesame oil, gochujang paste, rice vinegar, fish sauce, dark soy sauce, and honey. Butter lends a nice flavor to these noodles, but you can replace it with olive, sesame, or canola oil. Veggies – To add a nice crunch to the soft noodles, I added a mix of vegetables, such as mushrooms, red bell peppers, green bell peppers, carrots, green cabbage, and green beans. You can add more veggies, such as snow peas, asparagus, purple cabbage, bok choy, or other veggies. You can also add crispy tofu for extra protein. To make a non-vegetarian version of this recipe, add stir-fried chicken, shrimp, bacon, etc. You can also scramble eggs and add them to the kimchi noodles. Others – You will also need fresh ginger, garlic, onions, green onions (scallions), salt, and pepper. You can also sprinkle crushed roasted peanuts or toasted sesame seeds on top for that extra bite and crunch. To make the kimchi noodles extra spicy, add a little gochugaru, which is Korean pepper flakes. Once the water comes to a boil, add 1 teaspoon salt and 7 oz (200 g) noodles to the pan and cook until the noodles are cooked (al dente). Do not overcook; otherwise, the noodles will turn mushy. Drain the water and toss the noodles with 1 tablespoon oil to prevent them from sticking.
1 tablespoon toasted sesame oil 1 tablespoon kimchi liquid 2 tablespoon gochujang 1 tablespoon rice vinegar 1 tablespoon honey 1 teaspoon fish sauce 1 teaspoon dark soy sauce
Once the butter has melted, add the following ingredients and saute for 20-30 seconds.
2 teaspoon minced garlic ¼ cup chopped onions 2 teaspoon minced ginger ¼ cup chopped green onions
Now add ½ cup of roughly chopped kimchi, ¼ teaspoon salt, and ¼ teaspoon black pepper powder, and cook for 30-40 seconds. Add the cooked noodles and toss everything well to coat the noodles with the sauce. Garnish with 2 tablespoon chopped scallions and serve hot.
