This noodle dish is my ultimate go-to when I need something quick for lunch. It’s easy, deliciously healthy and for a valid reason, I come back for more every time! I’ve had people on Instagram asking for the recipe whenever I cook this, and I can understand why: it has noodles and kimchi in it. It’s that simple! Kimchi and noodles are the ultimate comfort food no matter what time it is. What makes this even better is to top it off with a beautiful fried egg with crispy edges and a runny yolk (mmmmm). I usually make this before I head off for lectures in the afternoon but feel free to cook this for dinner too (or whenever you want to, you’re the boss).
1/2 a red chilli, sliced
1cm ginger, sliced
1 spring onion
A small handful of mangetout
1/2 cup kimchi
Leftover beef (minced pork would go well too)
1 bunch of noodles of your choice
For the sauce:
1 tsp Gochujang red pepper paste
1 tsp sesame oil
1 tbsp soy sauce
1 tsp mirin
- First, prep your ingredients as shown in the picture above. Make sure the red chilli, ginger, spring onions and mangetout are of the same size so they will cook evenly.
- To make the sauce, add gochujang red pepper paste, sesame oil, soy sauce and mirin in a bowl. Mix well and set aside.
- Cook the noodles of your choice according to the packet instructions. Drain and set aside.
- In a pan, heat up some oil to fry the red chilli and ginger for a minute. Add in the rest of the mangetout and spring onions and let it cook for 2 minutes.
- Add in the beef, kimchi and the sauce we made earlier into the pan. Let it cook for another 2 minutes before adding the noodles. Make sure the noodles are coated evenly with the delicious sauce!
- Fry an egg, sprinkle some sesame seeds & chilli flakes and voila, you’re done!
I cook this dish so often that I associate this ‘creation’ as my masterpiece whilst studying at the university 😂 Hope you’ll find inspiration in this recipe and recreate it soon!