Main meals · Japanese and Korean inspired
Kimchi egg noodles
Quick egg noodles with caramelised kimchi, soy sauce, mirin, and a fried egg.
- Prep
- 5 min
- Cook
- 15 min
- Yield
- 1 serving
A quick bowl with caramelised kimchi, glossy noodles, and a fried egg on top.
Method
- Cook the egg noodles according to the packet instructions. Save a little noodle water before draining.
- Heat a little neutral oil in a pan over medium-high heat. Add the kimchi and fry for 4–5 minutes, until lightly caramelised.
- Stir in the garlic and cook for about 30 seconds. Add the kimchi juice, soy sauce, and mirin, then simmer briefly.
- Add the drained noodles with a splash of noodle water. Toss until glossy and evenly coated.
- Fry the egg separately, keeping the yolk runny if you like.
- Drizzle the noodles with sesame oil and top with the egg, spring onion, and sesame seeds.
Notes
For a more filling bowl, add 150–200 g crispy tofu and some sautéed mushrooms. I adjust the kimchi juice and noodle water by feel, depending on the kimchi.