Cheesy Kimchi Noodles
Published Sept. 27, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces dried instant noodles (see Tip)
- 1½tablespoons canola oil, plus more for coating cooked noodles
- 2eggs
- 5scallions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
- ½(packed) cup kimchi, sliced
- 3garlic cloves, peeled and finely chopped
- 1tablespoon black (or white) sesame seeds, plus more for garnish
- ½cup grated Cheddar
- 2tablespoons Sriracha
- 1 to 2tablespoons soy sauce
- 1tablespoon sesame oil
- 1tablespoon Shaoxing wine
For the Noodles
For the Sauce
Nutritional analysis per serving (2 servings)
743 calories; 39 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 70 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 28 grams protein; 1444 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium saucepan of water to a boil over high. Add the noodles and cook according to the package instructions until tender but still springy, about 2 to 3 minutes. Transfer to a colander and rinse in cold water until cool, then toss with a splash of canola oil to prevent the noodles from sticking together. Set cooked noodles aside.
- Step 2
Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
- Step 3
Set a medium nonstick skillet over high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned, 2 to 3 minutes. Transfer to a plate.
- Step 4
In the same skillet, heat the remaining 1 tablespoon canola oil over medium-high. Add the scallions, kimchi, garlic and sesame seeds, and cook for 1 minute until just softened, stirring frequently. Add the noodles and sauce, and toss to combine for 1 minute. Stir in the grated cheese until it melts. Turn off the heat.
- Step 5
Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.
- If you can’t find plain instant ramen noodles, you can also use two individual 3-ounce ramen packages, discarding the flavor sachets or saving them for another use.
Private Notes
Comments
Reminds me of a childhood classic from the 80s. Kraft Mac & Cheese w/ Kimchi. Used to make it when mom wasn't home. In the ensuing decades, I've never heard anyone else even think of this ghastly contraption, but the creamy/salty cheddar plus the vinegary kimchi is a highly under-rated combination. If by chance there was a opened pack of Hebrew Nationals in the meat drawer, the combination of these 3 square pegs was all i needed til mom came home. Discomfiting comfort food.
If you can’t find Shiaoxing wine, substitute a mix of dry vermouth and rice vinegar. Use no more than a half teaspoon of rice vinegar. The rest should be vermouth.
Dry sherry should work
Made it according to the recipe and it was definitely spicy but delicious. We were reluctant to use cheese but it certainly elevated the sauce.
I LOVE this dish. I add some ground beef or shredded chicked with Gojuchang to it .... yum yum YUM
I make this once every few weeks and it is always a hit. I’m Celiac so use Lotus Foods millet and brown rice ramen, and never have the right wine so sub vermouth or manzanilla, and use Furikake instead of plain sesame seeds since I never have those either….. but it is always delicious. a family favorite and so easy and quick.