Kimchi shirataki noodles

Step 1/ 4

• 400 g shirataki noodles
• 200 g kimchi
• 1 cucumber
• 4 stalks scallions

• cutting board
• knife
• colander
• fine sieve

Drain and rinse shirataki noodles under cold water, and set aside. Set kimchi in a fine sieve over a bowl and drain (reserving juices) then roughly chop. Julienne cucumber. Thinly slice scallions.

Step 2/ 4

• 2 eggs

• pot

Bring a small pot of water to boil, add the eggs, and boil for approx. 7 min. Remove and rinse with cold water, then peel, halve, and set aside.

Step 3/ 4

• 3 tbsp gochujang
• 120 ml vegetable broth
• unsalted butter

• frying pan
• spatula

Add butter to a pan and melt over medium heat. Add gochujang and kimchi and sauté approx. 3 min. Deglaze with vegetable broth and reserved kimchi juices. Let simmer until thickened slightly. Remove pan from heat and toss in noodles, cucumber, and most of the scallions, stirring to combine.

Step 4/ 4

• sesame oil
• dried seaweed sheet (shredded, for garnish)
• sesame seed (for garnish)

Divide noodles among serving plates. Drizzle sesame oil over and garnish with shredded nori, toasted sesame seeds, and a jammy egg. Enjoy!

Enjoy your meal!