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Stir Fried Kimchi with Ribbon Noodles

Enjoy the true flavor of napa cabbage kimchi with some fresh cut noodles! This combination is a perfect solution to a noodle dish with tons of flavor and pungency while being dairy free!! It's definitely worth slurping all the way!!
Prep Time10 minutes
Cook Time20 minutes
Course: light meal, Noodles
Cuisine: Fusion
Servings: 2 people
Calories:
Author: Seasoned by Jin

Ingredients

  • ¼ cup onion finely diced
  • 1 garlic minced
  • cup fermented kimchi, firmly packed finely diced
  • 6 Tbsp kimchi brine divided
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 stalk scallion chopped
  • cup dashi stock or water
  • 1 Tbsp Guk Ganjang/Soup Soy Sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp neutral oil
  • 1 pinch sesame seeds

Instructions

  • Boil 2 servings of ribbon noodles for 5min, Rinse well, drain and set aside. Cover with cotton cloth.
  • Chop all the ingredients and set aside.
  • Heat a nonstick skillet to medium high heat. Add 1 Tbsp oil and add garlic and white part of scallion only. Stir fry for about 1min or until fragrant.
  • Add onion, kimchi, sesame oil and stir fry for about 3min. add pinch of salt and pepper.
  • Add dashi stock, 3 Tbsp of brine and soup soy sauce. Once the stock bubbles, add the noodles and mix well. Lower heat and simmer until the liquid is almost absorbed. Turn off heat, add rest of the brine. Garnish with scallion, sesame seeds. Salt to taste.
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Notes

***For vegan option, use vegan kimchi and water instead of dashi stock. 
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!