Kimchi Noodles Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Kimchi Noodles Recipe

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 22%
CARBS 105G65% OF CAL
8G FIBER30G SUGAR66G OTHER
FAT 21G30% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried noodles tossed with kimchi, vegetables, and a spicy gochujang sauce rounded with sesame oil and fish sauce. Adaptable to add protein or keep vegan; ready in 30 minutes.

mainkoreanstir frybowltofudairy freevegan
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Nutrition & ingredients

Ingredients

serves 2
  • 4 ounces dry noodles (rice noodles, udon noodles, egg noodles, soba noodles, ramen noodles, linguini, etc) cooked according to directions
  • 8 ounces protein of choice (tofu, chicken, shrimp), or leave it out.
  • 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 (VEGANS: sub 1 teaspoon miso paste)
  • 2 shallots, diced (or half an onion)
  • 4 garlic cloves, 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, a mix of: matchstick carrots, cabbage, bok choy, green beans, snow peas, green beans, asparagus, etc.
  • Salt and pepper to taste
  • 1 cup kimchi, chopped
PREP
15M
SODIUM
3126MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.