"Enjoy the true flavor of napa cabbage kimchi with some fresh cut noodles! This combination is a perfect solution to a noodle dish with tons of flavor and pungency while being dairy free!! It's definitely worth slurping all the way!!"
Stir Fried Kimchi with Ribbon Noodles
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 portions Chinese dry noodles
- 1 tablespoon neutral oil
- 1 chopped scallion
- 1 clove minced garlic
- 1/4 cup finely diced onion
- 1/3 cup finely diced fermented cabbage kimchi
- 6 tablespoons divided kimchi brine
- 1 pinch of sea salt
- 1 pinch of black pepper
- 1/3 cup dashi stock or water
- 1 tablespoons Guk Ganjang/Soup Soy Sauce
- 1 tablespoon sesame oil
- 1 pinch of sesame seeds
Method
Step 1
Boil 2 servings of Chinese dry ribbon noodles for 5min, Rinse well in cold water, drain and set aside. Cover with cotton cloth.
Step 2
Chop all the ingredients and set aside.
Step 3
Heat a nonstick skillet to medium high heat. Add 1 Tbsp oil and add garlic and white part of scallion only. Stir fry for about 1min or until fragrant.
Step 4
Add onion, kimchi, sesame oil and stir fry for about 3min. add pinch of salt and pepper.
Step 5
Add dashi stock, 3 Tbsp of brine and soup soy sauce. Once the stock bubbles, add the noodles and mix well. Lower heat and simmer until the liquid is almost absorbed. Turn off heat, add rest of the brine. Garnish with scallion, sesame seeds. Salt to taste.