Cheesy Kimchi Noodles Recipes
CHEESY EGG NOODLES
It doesn't get simpler or more delicious than these cheesy egg noodles! Bake egg noodles in a creamy cheese sauce for an easy dinner!
Provided by Karlynn Johnston
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Pre-heat your oven to 350 °F.Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- Place the butter in a sauce pan and heat it until it's melted, then stir in the flour.
- Add in a very, VERY small amount of milk. Just enough to mix it in. Keep adding a small bit of milk at a time, constantly stirring, until you have added it all and the mixture is smooth.
- Add in 2 cups of the shredded cheese, stirring to melt it in completely.
- Once the cheese has melted and the sauce has thickened, pour over the noodles in the casserole. Top with the remaining cup of cheddar cheese.
- Bake covered in the oven for 20-25 minutes, then uncover and let the cheese melt and brown for another 10-15 minutes. Serve and enjoy!
Nutrition Facts : Calories 510 kcal, Carbohydrate 35 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 119 mg, Sodium 461 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHEESY KIMCHI NOODLES
Instant ramen ranks highly among comfort foods because it can be quickly prepared and those little seasoning packets provide lots of flavor with minimal effort. No packets are used in this recipe, but the addition of gooey, melted Cheddar and funky fermented kimchi makes the dish even more satisfying. Sautéed scallions and garlic balance out the spicy Sriracha, soy and sesame sauce, while the runny yolk from a crispy fried egg adds richness and mellows the spice. The cheese becomes sticky as it cools, so these noodles are best served immediately while still warm and glossy.
Provided by Lara Lee
Categories dinner, easy, lunch, quick, noodles, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil over high. Add the noodles and cook according to the package instructions until tender but still springy, about 2 to 3 minutes. Transfer to a colander and rinse in cold water until cool, then toss with a splash of canola oil to prevent the noodles from sticking together. Set cooked noodles aside.
- Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
- Set a medium nonstick skillet over high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned, 2 to 3 minutes. Transfer to a plate.
- In the same skillet, heat the remaining 1 tablespoon canola oil over medium-high. Add the scallions, kimchi, garlic and sesame seeds, and cook for 1 minute until just softened, stirring frequently. Add the noodles and sauce, and toss to combine for 1 minute. Stir in the grated cheese until it melts. Turn off the heat.
- Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.
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- Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
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- Pour the water in a frying pan and add the crumbled vegetable bouillon cube, the tomato paste, the gochujang hot pepper paste and a sprinkle of garlic powder.
- Place the pan over high heat and stir regularly until the pastes have dissolved. Let the water reduce by half. Check the seasoning and add extra pepper paste to taste if you like spicy. Then add the kimchi and kimchi juice.
- Stir and cook for a minute. Then add the pre cooked udon noodles and the sliced spring onion. Save a tablespoon of the spring onion for garnish.
- Stir and cover the pan. Let the noodles cook in the spicy kimchi sauce for 3 minutes or until they are tender and have fallen apart.
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- Sauce: Melt butter in a large saute pan or pot over medium/high heat. Add kimchi and cook until caramelized and fragrant, about 5 minutes. Add vegetable broth and cook, uncovered, until it thickens slightly, about 3 minutes.
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- If you’d like to add crispy tofu, pan-seared chicken or shrimp, pan-sear first in the wok, with salt and pepper- set aside.
- Heat oil over medium-low heat in a wok or skillet. Add shallots, garlic, and onion and saute 1-2 minutes. Add veggies (adding longer cooking ones first) and salt and pepper and stir fry until just tender, yet still vibrant and crisp.
- Make a well in the center and fry the noodles for 1 minute. Add the Sauce and chopped kimchi, tossing everything together. Taste. Adjust heat adding more chili paste if you like as well as fish sauce or soy sauce. (I usually add 1 more tablespoon of Chili paste and a dash of fish sauce.) Lastly, add in any protein you’ve prepped at the very end, tossing to combine.
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Estimated Reading Time 2 mins
- Mix tuna, celery, red onion, green onion, parsley and mayonnaise in a bowl and mix. Make sure to break apart the tuna pieces.
- Heat a small pan over medium high heat. Add sesame oil, kimchi, sugar and gochugaru. Cook for about 3-4 minutes until kimchi is soft and reduced. Remove from heat and set aside.
- Butter both sides of each slice of bread. Heat a large pan over medium high heat and toast bread on first side for about 2 minutes. Flip and top both sides with cheddar cheese. Top one side with 1/2 of tuna and 1/2 of kimchi. Close sandwich and press down, toast for an additional 1-2 minutes. Repeat for other sandwich.
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- Heat vegetable oil in a pan and add in chopped green onion. Cook until fragrant and slightly browned, about 2 minutes. Add in bacon and cook until bacon is browned, about 3-4 minutes. Add in kimchi and soy sauce and cook until kimchi is reduced, about 4 minutes. Add in cooked rice and toss to mix.
- Transfer rice into a bowl and invert onto a different pan. Create a well in the middle of the rice as well as an indent for the egg mixture to flow down.
- Mix together eggs and cheese. Pour egg mixture into well on rice. Cover and heat over medium until cheese is melted and eggs are done to your liking.
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- Cook pasta in salted boiling water by following the directions of the package. Meanwhile, heat a wok or a large skillet over medium high heat, add butter and let it melt. When butter ’s melted add ground pork and cook until ground pork is fully cooked and brown edges.
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