Kimchi shirataki noodles

Kimchi shirataki noodles

Based on 10 ratings
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Mary-Linh Tran

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
200 g
kimchi
400 g
shirataki noodles
1
cucumber
4 stalks
scallions
2
eggs
3 tbsp
gochujang
120 ml
vegetable broth
unsalted butter
sesame oil
dried seaweed sheet (shredded, for garnish)
sesame seed (for garnish)
MetricImperial

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Utensils

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

Nutrition per serving

Cal194
Fat6 g
Protein11 g
Carb26 g
  • Step 1/ 4

    R1840-1
    • 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

    R1840-2
    • 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

    R1840-3
    • 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

    R1840-4
    • 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!

    Kimchi shirataki noodles

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