Kimchi shirataki noodles

Based on 9 ratings

Mary-Linh Tran

Junior Food Editor at Kitchen Stories

instagram.com/mlteacup/

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
194
Protein
11 g
Fat
6 g
Carb
26 g
  • Step 1/4

    • 400 g shirataki noodles
    • 200 g kimchi
    • 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

    • 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!