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 minutesmins
Cook Time20 minutesmins
Course: light meal, Noodles
Cuisine: Fusion
Servings: 2people
Calories:
Author: Seasoned by Jin
Ingredients
¼cuponionfinely diced
1garlicminced
⅓cupfermented kimchi, firmly packedfinely diced
6Tbspkimchi brinedivided
1pinchsea salt
1pinchblack pepper
1stalk scallionchopped
⅓cupdashi stock or water
1TbspGuk Ganjang/Soup Soy Sauce
1Tbspsesame oil
1Tbspneutral oil
1pinchsesame 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.