Kimchi shirataki noodles

Kimchi shirataki noodles

Based on 10 ratings
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

Utensils

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

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How-To Videos

how-to-cook-the-perfect-egg

How to cook the perfect egg

how-to-julienne

How to julienne

how-to-deglaze

How to deglaze

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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