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Kimchi Mixed Noodles With Egg On Top

Here's a super simple Korean noodle dish perfect for hot summer days.

Course Main Course
Cuisine Korean
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Author whiteblankspace

Ingredients

  • 1 cup kimchi see notes
  • 1 tbsp juice from kimchi optional
  • 2 tbsp toasted sesame oil + more for drizzling
  • optional 1 tsp gochujang
  • 1 tsp sugar
  • 8 oz angel hair pasta
  • 2~3 ice cubes
  • salt to taste
  • 2 mini cucumbers or 1 English cucumber julienned
  • 1 tbsp toasted sesame seeds
  • 1 package of seaweed snacks cut into thin strips
  • 2 soft or hard-boiled Nellie's Free Range Eggs

Instructions

  1. Fill 2/3 of a large pot with water and bring to a boil.
  2. In a large bowl, add kimchi and finely chop it with kitchen shears.
  3. Add juice from kimchi, toasted sesame oil, gochujang, and sugar. Wear cooking gloves and mix well with your hands, gently massaging kimchi.
  4. Add angel hair pasta to the boiling water. Cook al dente per package direction. Rinse cooked pasta with cold water to cool it down.
  5. Add pasta to the bowl with kimchi and ice cubes, and toss to combine. Add salt to taste.
  6. Divide kimchi mixed noodles into 2 serving bowls. Drizzle more toasted sesame oil and sprinkle toasted sesame seeds. Then top with cucumber, seaweed, and a soft or hard-boiled egg on each bowl.

Recipe Notes

For kids with low spice tolerance, rinse kimchi before step 2. Place kimchi in a mesh strainer and rinse with cold water to remove the spices. Then squeeze washed kimchi with your hands to remove excess water. After mixing in the pasta, season with soy sauce to taste.

Angel hair pasta is similar in texture to Korean soba noodles and can be used in this recipe with a similar result to the traditional dish.