Kimchi Noodles
Photography Kelly Gibney.
Punchy kimchi has a unique and robust flavour that is unusual but rather addictive. Combining it with the rice noodles I always have on hand and crisp vegetables makes for a really healthy and delicious dinner in about 20 minutes.
Serves: 4
INGREDIENTS
150 grams dried thick rice noodles (pad thai noodles)
3 tablespoons ghee or coconut oil, for sautéing
½ onion, finely diced
2 large cloves garlic, finely diced
1 tablespoon finely, grated ginger
1 red chilli, de-seeded and finely sliced
2 carrots, peeled and cut into matchsticks using a knife or mandoline
½ cup frozen peas
1 large or 2 small heads broccoli, cut into florets
2 teaspoons fish sauce (omit if vegetarian)
2 tablespoons tamari
½ cup store-bought kimchi, roughly chopped to create smaller pieces
3 free-range eggs
1 teaspoon toasted sesame oil
handful fresh coriander, roughly chopped
To serve
dried chilli flakes (if desired), black and white sesame seeds
METHOD
Cook noodles in a large pot of boiling water according to packet instructions. Drain and rinse in cold water. Set aside until needed.
Heat oil in a large sauté pan over a medium heat. Add the onion, garlic, ginger and chilli. Cook gently for 5 minutes until the onion is translucent.
Raise the heat slightly and add the carrot, peas, broccoli and fish sauce. Cook for another five minutes until the broccoli is just cooked. Mix through the noodles, tamari and the kimchi. Sauté for 2 minutes until hot.
Make a big space in the middle of the hot noodles. Add the beaten eggs. Allow to sit for a minute in the hot pan before tossing through the noodles. Cook for 1 minute further to ensure the egg is cooked. Toss through the sesame oil and coriander.
Serve immediately topped with sesame seeds. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Green Soba Noodles with Hot Smoked Salmon and Almond and Wasabi Dressing]()
RecipeGreen Soba Noodles with Hot Smoked Salmon and Almond and Wasabi Dressing
Article by Claire Aldous![Hand-Pulled Noodles and Cumin Lamb]()
RecipeHand-Pulled Noodles and Cumin Lamb
Article by Olivia Galletly![Pork Kimchi Burgers]()
RecipePork Kimchi Burgers
Article by Claire Aldous![Vietnamese Noodle Salad with Crunchy Salt and Pepper Tofu]()
RecipeVietnamese Noodle Salad with Crunchy Salt and Pepper Tofu
Article by Kelly Gibney
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.