Korean Kimchi Noodle Stir Fry
February 16, 2018
By Elizabeth Palmer Califano

This rapid recipe comes together before you can place a takeout order. Kimchi, a traditional side dish and staple in Korean cooking brings both flavor and health benefits to this dish. Packed with beneficial probiotics, this seasoned and fermented ingredient boosts your gut health and helps your immune and digestive systems function at their best. Be sure to add the kimchi at the very end of cooking; too much high heat can cook off some of its probiotic power. Feel free to add whatever protein you like to this recipe. Simply cooked poultry or fish would be delicious next to these noodles.

Serves 2 generously

Total Time: 15 minutes

Ingredients:

  • 1 box udon noodles (swap in buckwheat noodles for a gluten-free option)
  • 1 tablespoon salt
  • 1 tablespoon neutral cooking oil (try vegetable or rice bran oil)
  • 4 scallions, white and green parts chopped, and divided
  • 4 cloves garlic
  • 2 zucchinis, spiralized (or cut into thin noodle-like ribbons)
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey or agave
  • 1-2 tablespoons sesame oil, to taste
  • 1 tablespoon rice vinegar, to taste
  • 1 cup aged kimchi, minced
  • Cubed tofu or sunny side up fried eggs, to serve

Directions:

  1. Bring a large pot of water up to a boil. Add the salt, and add the noodles. Cook per package instructions until just tender. Drain, run under cold water, and set aside in the colander.
  2. In a large skillet, add the cooking oil and heat over medium. Add the white parts of the scallions (reserve the green parts), the garlic, and the zucchini noodles. Cook for 1-2 minutes until just starting to soften.
  3. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, and rice vinegar. Add to the pan, and lower the heat to low.
  4. Add the cooked noodles and kimchi to the pan and toss well to combine. Make sure the noodles are well coated in the sauce and the kimchi is distributed.
  5. To serve, top with the chopped green scallions and your cubed tofu or fried eggs. Enjoy!

 

Note: This dish keeps well in the fridge and tastes delicious cold too! Feel free to substitute different noodles based on your preference.

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About the Author

Elizabeth Palmer Califano
Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com