Stir Fried Kimchi Noodles

Ingredients

2 Eggs
1 Onion, sliced
1 Red Chili, sliced
3-4 Cloves of Garlic, sliced
1-2 Tablespoon Canola oil, and 1 tbsp of oil kept aside
2 Sprigs of Spring Onions, sliced in 2-inch lengths
1/2 Cup carrots, peeled cut into thin matchsticks
1/2 Cup Shitake mushrooms, sliced
1 Tablespoon of Kimchi, chopped, plus additional for serving
1/2 Packet of cooked spaghetti
1 Tablespoon of sesame oil
Throw in some chili flakes into this Stir Fried Kimchi Noodles for that added spiciness !

Instructions

1. Heat wok with canola oil and add in the onion, garlic, chilli, shitake mushrooms and stir fry for about 2-3 minutes or until onions start to caramelize.
2. Then, push aside the stir fried items in the wok and add in another 1 tablespoon of oil. Break in the eggs into the wok and lightly cook the eggs. Once eggs are cook, stir it around and add in the carrots and salt.
3.Add the kimchi in and lightly fry it and add in the spaghetti. Mix well until evenly coated.
4.Once it is cooked, add in 1 tablespoon of sesame oil and garnish with sliced spring onions.

STIR FRIED KIMCHI NOODLES? YES PLEASE!

Here’s our super easy  Stir Fried Kimchi Noodles Recipe we made just for you! Especially for you guys who have little to no time time to cook, this quick and easy recipe and be done in just under 20 minutes. Make sure to cook this in a Wok for better flavor !
This lovely dish is made up of so few ingredients but it is so delicious, you’ll keep coming back for more.
For some added spiciness, you could throw in some chili flakes or drizzle some Gochujang at the top or maybe even some fried onions for some added crunch and sweetness.
Kimchi, a staple in Korean Cuisine, is a traditional side dish made from slated and fermented vegetables, most commonly napa cabbage and Korean radishes with a variety of seasonings such as chilli powder, scallions, garlic, ginger and jeotgal (salted seafood). There are hundreds of varieties of Kimchi made with different vegetables as the main ingredients.
In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months.
Kimchi is mainly recognized as a spicy fermented cabbage dish globally, but there are currently more than 200 variations, and continues to grow. These variations of kimchi continues to grow, and the taste can vary depending on the region and season.
Kimchi from the northern parts of Korea tends to have less salt and red chili and usually does not include brined seafood for seasoning. Northern Kimchi however often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (brined anchovy allowed to ferment) or saeujeot ( brined shrimp allowed to ferment), Liquid Anchovy Jeot, similar to fish sauce used in Southeast Asia, but thicker.
Click here for our Char Kuey Teow recipe !

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