Tacohuaco

Kimchi noodles

AutumnKorean cuisineLunchesNoodlesSpicySpringSummerWinter

30 min

This is an easy-to-cook recipe with relatively few ingredients. Homemade kimchi makes it a great lunch with lots of flavor and a bit of spice (or a lot — depending on how much kimchi you add!).

Ingredients

Yields 2 portions

For the noodles

  • 60 g rice noodle
  • 150 g Kimchi
  • 2 clove garlic
  • 1 carrot
  • 1 zucchini
  • olive oil
  • soy sauce
  • honey
  • salt
  • freshly ground black pepper

For serving

  • 2 eggs
  • 1 scallion
  • peanuts (roasted)

You will need

  • grater

Directions

To cook the noodles

  1. Prepare the vegetables:
    • Carrot: peel and grate on a grater with large holes. Zucchini: grate on a grater with large holes.
    • Garlic: cut into very thin slices.
    • Kimchi: roughly chop.
  2. Cook the noodles according to the instructions on the package. When ready, transfer to a colander.
  3. In a large skillet with a bit of olive oil over high heat, fry carrot and zucchini for about 2 min.
  4. Add garlic, soy sauce, and honey. Mix everything and cook for a few more minutes.
  5. Remove the skillet from heat.
  6. Add noodles and kimchi, mix everything again.
  7. Season with salt and pepper.

To serve

  1. Cook the eggs. On a nonstick skillet on medium heat with a bit of olive oil, fry the eggs for about 4–5 min.
  2. Cut scallion into thin slices.
  3. Serve the noodles with an egg on top, sprinkled with scallion and peanuts.

Notes

This recipe also works great with rice instead of noodles, though requires more time to cook.

This recipe is based on a recipe from Marley Spoon.

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