Hello hungry ones! Hope you’re having a fine day today. The current wet season/rains and humid, hot weather combination here in Indonesia is not doing me any favours today. Add to that, there are the usual meetings, deadlines (self-imposed at that) that make my brain cramp.
Feeling stressed, I ate my lunch earlier than usual. It was last night’s leftovers: Kimchi Noodles. I decided to make one last night as I need the heat and spice – it’s pretty cold at night, no thanks to the rain. I was also feeling lazy but I know I needed greens so kimchi definitely fits the bill!
Kimchi noodles is a lifesaver (okay dinner saver). It’s so simple, filling, healthy and DELICIOUS. I am not a fan of hot and spicy food, but kimchi is an exception. Yes, it can be smelly, but the complex flavours of the fermented cabbage trump it all (no pun intended).
Now I have been experimenting on this noodle dish. Normally, kimchi is eaten with rice in my family (not for my fiancé though, that’s his snack). Noodles and kimchi combination is quite new in my palate, and it’s good as it’s so convenient! It only takes 10 minutes max (plus it’s only a 4-Step meal!).
I just needed to boil egg noodles for 2 minutes, mix it with sautéed kimchi, add soy sauce and sesame oil, and all is good in the world. If you want to add fried egg, do so. It improves dining experience.
Anyhoo, here it goes:
What you need:
- Egg noodles, 100g, cooked according to package directions
- 5 tablespoons kimchi
- soy sauce
- pepper, to taste
- sesame oil
- 1/2 tbsp coconut oil
- 1/2 head onion, chopped
- green onions, for garnishing
What to do:
- Here’s the secret: Sauté the onions first. Heat coconut oil and add the chopped onions until it becomes transparent and it caramelises.
- Add the Kimchi and sauté some more. Then mix in the noodles. Lovingly add some soy sauce and pepper in, depending on your taste.
- Remove from heat, and add a teeny tiny amount of the fragrant sesame oil. Mix it in.
- Garnish with chopped green onions and serve. Enjoy your hot Kimchi Noodles!