Kimchi Noodle Cake Recipes

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KIMCHI NOODLE CAKE



Kimchi Noodle Cake image

This savory pan-fried noodle cake made with rice noodles (or leftover cooked spaghetti) packs a lot of flavor with just a few ingredients, ideal for a quick breakfast or lunch. The mixture can be assembled well in advance. It's more steamed than fried, but a crisp bottom is revealed when the cake is flipped. Look for the red pepper paste (gochujang) at Korean markets.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 pound rice noodles, fettuccine width
Salt and pepper
1 cup kimchi, any kind, squeezed dry and roughly chopped
1 tablespoon dried shrimp, chopped
1/2 cup chopped scallions or Korean chives
1/4 cup Korean red pepper paste (gochujang)
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons vegetable oil
3 eggs, lightly beaten
Cilantro sprigs, for garnish

Steps:

  • Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
  • Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
  • Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
  • Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 2 grams, TransFat 0 grams

KIMCHI SESAME UDON NOODLES



Kimchi sesame udon noodles image

Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes

Provided by Liberty Mendez

Categories     Dinner

Time 15m

Number Of Ingredients 12

200g straight-to-wok udon noodles
1½ tbsp sesame oil
1 onion, halved and finely sliced
thumb-sized piece of ginger, grated
200g long-stemmed broccoli, stalks sliced
75g kimchi, finely chopped
100g radishes, finely sliced
4 spring onions, sliced
½ tbsp low-salt soy sauce
2 large eggs
2 tsp black sesame seeds
1 tsp chilli flakes (optional)

Steps:

  • Put the noodles in a sieve over the sink and pour over a kettle of boiling water. Toss to separate, then leave to drain.
  • Heat 1 tbsp of the sesame oil in a large frying pan over a medium heat. Add the onion and ginger, and fry for 5 mins until softened slightly. Add the broccoli, kimchi and radish, and continue to fry for 5 mins. Stir in the drained noodles, spring onions and soy sauce.
  • Meanwhile, put the remaining ½ tbsp oil in a small frying pan and fry the eggs for 3 mins, or until cooked to your liking. Serve the noodles in bowls with an egg on top, and sprinkle with the sesame seeds and some chilli flakes, if you like.

Nutrition Facts : Calories 408 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium

KIMCHI UDON NOODLE STIR-FRY



Kimchi Udon Noodle Stir-Fry image

This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.

Provided by chpmnk42

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 10

2 (7 ounce) packages fresh udon noodles
1 ½ tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha sauce
½ tablespoon rice vinegar
2 strips bacon, chopped
1 ½ cups chopped kimchi
1 clove garlic, minced
1 teaspoon toasted sesame oil
4 scallions, diagonally sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
  • Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
  • Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 66.7 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 1452.3 mg, Sugar 7.6 g

TRADITIONAL KIMCHI



Traditional Kimchi image

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.

Provided by henry

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT3h30m

Yield 24

Number Of Ingredients 12

1 head napa cabbage, shredded and rinsed
1 small radish, cubed
coarse salt to taste
6 cloves garlic, peeled
1 small white onion
1 (1 inch) piece fresh ginger
1 tablespoon rice vinegar
¼ cup water, or as needed
1 ripe persimmon, chopped
1 cucumber, chopped
3 medium green onions, minced
1 pinch red pepper flakes, or to taste

Steps:

  • Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
  • Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
  • Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
  • Transfer kimchi to airtight containers and refrigerate for 3 days.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g

CHEESY KIMCHI NOODLES



Cheesy Kimchi Noodles image

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

6 ounces dried instant noodles (see Tip)
1 1/2 tablespoons canola oil, plus more for coating cooked noodles
2 eggs
5 scallions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
1/2 (packed) cup kimchi, sliced
3 garlic cloves, peeled and finely chopped
1 tablespoon black (or white) sesame seeds, plus more for garnish
1/2 cup grated Cheddar
2 tablespoons Sriracha
1 to 2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing wine

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.

KIMCHI NOODLE CAKE



Kimchi Noodle Cake image

This savory pan-fried noodle cake made with rice noodles (or leftover cooked spaghetti) packs a lot of flavor with just a few ingredients, ideal for a quick breakfast or lunch. The mixture can be assembled well in advance. It's more steamed than fried, but a crisp bottom is revealed when the cake is flipped. Look for the red pepper paste (gochujang) at Korean markets. Featured in: Cooking With Kimchi.

Provided by @MakeItYours

Number Of Ingredients 11

1/2 pound rice noodles, fettuccine width
Salt and pepper
1 cup kimchi, any kind, squeezed dry and roughly chopped
1 tablespoon dried shrimp, chopped
1/2 cup chopped scallions or Korean chives
1/4 cup Korean red pepper paste (gochujang)
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons vegetable oil
3 eggs, lightly beaten
Cilantro sprigs, for garnish

Steps:

  • Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
  • Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
  • Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
  • Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.

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