Kimchi shirataki noodles

Name: Kimchi shirataki noodles
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: korean
Ingredients: 1.25 cups kimchi; 12 oz shirataki noodles; 1 cucumber; 4 stalks scallions; 2 eggs; 3 tbsp gochujang; 0.5 cup vegetable broth; unsalted butter; sesame oil; dried seaweed sheet (shredded, for garnish); sesame seed (for garnish)

Based on 10 ratings

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Mary-Linh Tran

Community member

"Shirataki noodles come from the konjac plant found in East and Southeast Asia, and are practically carb-less, winning them the nickname: the miracle noodle. Being 97% water and 3% fiber, these translucent and gelatinous noodles soak up surrounding flavors like sponges. Stir-fried in a pan with tangy kimchi and the beloved Korean red chili paste, gochujang, yields a creamy noodle dish that’s punched with spice, sweetness, and acidity. The fresh cucumber lightens up the dish, and the nori and sesame seeds bring a pleasant crunch to each bite. Serve with a boiled egg (as we do here) or a fried one. If you don't have or can't find shirataki noodles, you can use thick, chewy udon noodles instead."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

kimchi

400 g

shirataki noodles

cucumber

4 stalks

scallions

eggs

3 tbsp

gochujang

120 ml

vegetable broth

unsalted butter

sesame oil

dried seaweed sheet (shredded, for garnish)

sesame seed (for garnish)

Utensils

cutting board, knife, colander, fine sieve, pot, frying pan, spatula

Nutrition per serving

Cal194

Fat6 g

Protein11 g

Carb26 g

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!