Kimchi Noodles

, from Issue #73. July, 2017
Photography by Kelly Gibney.
Kimchi Noodles

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


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


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.