Tacohuaco

Kimchi noodles

Ingredients

Yields two portions

For the noodles

  • 60¬†g of¬†rice¬†noodles
  • 150¬†g of¬†kimchi
  • 2¬†cloves of¬†garlic
  • 1¬†carrot
  • 1¬†zucchini
  • olive¬†oil
  • soy¬†sauce
  • honey
  • salt
  • freshly ground black¬†pepper

For serving

  • 2¬†eggs
  • 1¬†scallion
  • peanuts¬†roasted

Warnings

  • Kimchi could be¬†non-vegan: if¬†not labeled as¬†vegan, it¬†may contain fish¬†sauce.

You will need

  • grater

Directions

To cook the noodles

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

To serve

  1. Cook the¬†eggs. On¬†a¬†non-stick pan on¬†medium heat with a¬†bit of¬†olive oil, fry the¬†eggs for¬†about 4‚Äď5¬†minutes.
  2. Cut scallion into thin slices.
  3. Serve the noodles with an egg on top, sprinkled with scallion and peanuts.

Notes & tips

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

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

This recipe is based on a recipe from Marley Spoon.