Kimchi brings a wallop of flavour and spice to any dish including these fantastic kimchi noodles. Quick and easy to make but a huge hit every time!
There are plenty more wonderful recipes that can be made with kimchi, such as our Kimchi Fried Rice!
Kimchi has become a constant presence in my house because there is just so many ways it can be used. It has the power to transform any dish from bland to spectacular!
It serves as the worth basis for this simple but delicious noodle stir fry. By using ingredients that carry so much flavour without you having to do anything, we can get a stunning meal on the table in as little as 10 minutes!
Kimchi
Kimchi has been present in Korean food for countless generations, another spectacular addition to the global tradition of fermented vegetables. The bulk of kimchi consists of cabbage, with salt, garlic, ginger, chili flakes and more added to create a potent and memorable flavour.
It’s become quite en vogue in recent years because it carries so much flavour with it, and can be eaten hot or cold, on its own or added to any number of dish. Plus it has the same nutritional benefits of Sauerkraut.
It’s likely that kimchi was combined with noodles from early days. The combination is absolutely perfect – kimchi brings the spice and flavour while noodles make it a filling and satisfying meal.
This simple recipe has surprising results considering how quickly it comes together. This, of course, is because the kimchi has done the hard work of fermenting already, meaning the flavour is already there and ready to enjoy!
A quick and easy recipe like this should be a regular guest to the dinner table. Let’s find out how to make it!
How to make it
When I first made this recipe I was surprised by how quickly it came together. Although the ingredient list isn’t exactly short, the assembly is easy and only takes a couple of steps.
Begin by heating up butter or oil in a large frying pan or wok. Add in the ginger, garlic and the white part of the green onions and stir fry it together for about 30 seconds.
Now it is time to add the kimchi, Gochujang paste and either sliced Swiss chard or spinach or bok choy. Give it all a good stir to combine everything together.
Time to add the pre-cooked noodles to the pan along with soy sauce and honey. Warm them over medium heat until they are hot all the way through.
While all of this is happening, fry the two (or more) eggs in another pan. I’m a huge fan of fried egg with kimchi and think they are the perfect accompaniment for this dish!
Lay the eggs on top of the noodles when serving. Sprinkle with the rest of the green onions and sesame seeds to taste, and you are done!
Recipe tips and notes
- Pre-cooked noodles make this a very quick recipe, but it is possible to use uncooked as well. Start them before ingredients are added to the pan and cook noodles to package instructions.
- I used udon noodles for this dish but any type of noodles will work.
- Kimchi and soy sauce are both quite salty so it is unlikely that more salt will be needed. Taste the final product and add salt if you prefer more.
- The recipe come together very quickly so have the ingredients ready and vegetables sliced before adding anything to the pan.
Serving suggestions
As a one pan meal, there is nothing you need to add to this one to get dinner on the table. If you do want to add a bit more to the meal, I would suggest keeping your dinner vegetarian with a lovely roasted vegetable like Miso Aubergine.
When I serve it, I do love adding a sprinkling of sesame seeds and especially freshly sliced green onions to add a burst of colour and flavour.
Storage and leftovers
Leftovers are rarely something I need to worry about when making this dish. But if you do end up with some, they will keep for 2-3 days when refrigerated in an airtight container.
A microwave is a quick and easy way to reheat kimchi noodles, but they will turn out best if returned to a wok or pan with a little oil over medium heat. Let them heat up throughout, stirring occasionally, until they are hot all the way through.
More noodle stir fries to try
- Miso Noodles with Tenderstem Broccoli
- Spicy Peanut Noodles with Cabbage and Carrots
- Prawn Noodle Stir Fry
- Beef Chow Mein
Kimchi Noodles
Ingredients
- 1 tbsp oil or butter
- 1 tbsp ginger
- 1 tbsp garlic
- 2-3 green onions
- 80g / ½ cup kimchi
- 100g / 2 cups Swiss chard, spinach or bok choy
- 2 tsp Gochujang paste
- 400g / 14oz pre-cooked udon noodles
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 eggs
- Sesame seeds
Instructions
- Heat the butter or oil in a wok or a large frying pan, add ginger, garlic and sliced white parts of the green onion, stir fry for half a minute. Then add the kimchi, sliced Swiss chard or spinach and the Gochujang paste, stir to combine.
- Add the pre-cooked noodles with soy sauce and honey, allow them to warm through over medium heat.
- Meanwhile fry the eggs in a separate pan. Top the noodles with a fried egg before serving. Sprinkle with green onions and sesame seeds.
