Stir-fried noodles with kimchi and a spicy Korean sauce, these addictive and spicy Quick Kimchi Noodles come together in under 30 minutes using a few simple ingredients. Make these vegan, add chicken, shrimp, or bacon, or top with an egg.
Here are a few more quick noodle stir fry recipes that can be prepared for your easy weeknight meals – Drunken Noodles, Pad Thai Noodles, Hakka Noodles, Schezwan Noodles, Chilli Garlic Noodles, Peanut Sesame Noodles, and Chicken Hakka Noodles.
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About Kimchi Noodles
These Quick Stir Fried Kimchi Noodles are my new favorite these days to prepare for easy weeknight meals. It is a simple stir-fried noodle recipe that gets a flavorful kick from kimchi and a spicy Korean sauce.
If you are looking for another way to use kimchi, then you must try this easy 30 minutes Kimchi noodles recipe. It is spicy, sweet, and savory at the same time!
This recipe is also great to use that leftover can of Kimchi sitting in your refrigerator
You can easily double or tripled the recipe too.
Ingredients
Noodles – I used egg noodles but you can select from a variety of noodles such as rice noodles, udon noodles, soba noodles, ramen noodles, linguine, etc.
Just cook them 1 minute less than the package instructions. Make sure to not overcook the noodles otherwise they will turn mushy.
Kimchi – Kimchi adds a sour and spicy kick, which is the highlight of this dish. You can either use homemade kimchi or use the store-bought one.
Make sure to buy good quality kimchi for the best taste.
In case you are sensitive to spicy and fermented ingredients, feel free to decrease the quantity.
Try and use ripened kimchi (approximately 2 to 3 weeks old), which will add a desired depth of flavor to the noodles making them even more delicious. If the kimchi is too fresh, it won’t bring out that flavor.
For The Sauce – To make the sweet, spicy, and sour sauce, you will need kimchi water, toasted sesame oil, gochujang paste, rice vinegar, fish sauce, dark soy sauce, and honey.
Butter – Butter lends a nice flavor to these noodles. But you can replace it with olive oil, sesame oil, or any vegetable oil.
Veggies – To add a nice crunch to the otherwise soft noodles, I added a mix of vegetables like mushrooms, red bell peppers, green bell peppers, carrots, green cabbage, and green beans.
You can add more veggies like snow peas, asparagus, purple cabbage, bok choy, or other veggies of your choice. You can also add crispy tofu for extra protein.
To make a non-vegetarian version of this recipe, add stir-fried chicken, shrimp, bacon, etc. You can also scramble eggs and add them to the kimchi noodles.
Others – You will also need ginger, garlic, onions, green onions (scallions), salt, and pepper.
You can also sprinkle some crushed roasted peanuts or toasted sesame seeds on top for that extra bite and crunch.
To make the kimchi noodles extra spicy, you can also add in a little gochugaru, which is Korean chili flakes.
How To Make Kimchi Noodles
Cook The Noodles
Heat 4-5 cups of water in a pan over medium heat.
Once the water comes to a boil, add 1 teaspoon salt and 7 oz (200 g) egg noodles to the pan and cook until the noodles are just cooked (al dente). Do not overcook otherwise the noodles will turn mushy.
Drain the water and toss the noodles with 1 tablespoon vegetable oil to prevent them from sticking to each other.
Make The Sauce
Sir together 1 tablespoon toasted sesame oil, 1 tablespoon kimchi liquid, 2 tablespoon gochujang, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon fish sauce, and 1 teaspoon dark soy sauce in a bowl and keep aside.
Stir Fry The Noodles
Heat 2 tablespoon butter (salted or unsalted) in a wok over medium heat.
Once the butter has melted, add 2 teaspoon minced garlic, ¼ cup chopped onions, 2 teaspoon minced ginger, and ¼ cup chopped green onions, and saute for 20-30 seconds.
Add 2-3 cups of mixed veggies and saute for 30 seconds. I use a mix of sliced mushrooms, sliced red bell peppers, sliced green bell peppers, julienned carrots, shredded green cabbage, and chopped green beans.
Now add ½ cup of roughly chopped kimchi, ¼ teaspoon salt, and ¼ teaspoon black pepper powder, and cook for 30-40 seconds.
Now add the sauce and mix well.
Add the cooked noodles and toss everything well to coat the noodles with the sauce.
Check for salt and pepper and add more if required.
Garnish with 2 tablespoon chopped scallions and serve hot.
Frequently Asked Questions
To make the cold version, just cook the noodles and keep them aside. Mix the sauce ingredients mentioned in the recipe and keep them aside.
Now, once the noodles cool down, add them to a bowl along with the sauce and chopped kimchi and toss well to combine. Your Cold Kimchi Noodles are ready to be served.
To make this recipe vegan, replace honey with brown sugar and butter with oil.
Storage Suggestions
These kimchi noodles will last in the fridge for 2-3 days when stored in an airtight container. Sprinkle a little water over the noodles and reheat in a pan or in the microwave until nice and warm.
You can also boil the noodles and store them in the fridge for up to 4 days. Take the container out and let it sit on the counter for 10 minutes before you stir fry. Make the fresh sauce and stir fry the noodles and serve.
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Recipe Card
Quick Stir Fried Kimchi Noodles Recipe
IngredientsÂ
For The Noodles
- 7 ounce egg noodles (200 g)
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For The Sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon kimchi liquid
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon fish sauce (optional)
- 1 teaspoon dark soy sauce
For The Stir Fry
- 2 tablespoons butter (salted or unsalted)
- 2 teaspoons minced garlic
- ¼ cup chopped onions
- 2 teaspoons minced ginger
- ¼ cup chopped green onions
- 2-3 cups mixed veggies (I use a mix of sliced mushrooms, sliced red bell peppers, sliced green bell peppers, julienned carrots, shredded green cabbage, and chopped green beans.)
- ½ cup roughly chopped Kimchi
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- 2 tablespoons chopped green onions (scallions)
Instructions
Cook The Noodles
- Heat 4-5 cups of water in a pan over medium heat.
- Once the water comes to a boil, add salt and noodles to the pan and cook until the noodles are just cooked (al dente). Do not overcook otherwise the noodles will turn mushy.
- Drain the water and toss the noodles with oil to prevent them from sticking to each other.
Make The Sauce
- Sir together all the ingredients in a bowl and keep aside.
Stir Fry The Noodles
- Heat butter in a wok over medium heat.
- Once the butter has melted, add garlic, onions, ginger, and green onions, and saute for 20-30 seconds.
- Add veggies and saute for 30 seconds.
- Now add kimchi, salt, and pepper, and cook for 30-40 seconds.
- Add the sauce and mix well.
- Add the cooked noodles and toss everything well to coat the noodles with the sauce.
- Check for salt and pepper and add more if required.
- Garnish with scallions and serve hot.
lori
Used this recipe to make my first ever kimchi dish. Made it with rice instead of noodles because I was out of noodles and it was really good. Clear and easy recipe, thank you!