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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Korean Kimchi Fried Noodles

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These are the noodles you need when you’re craving a meat-free, healthy-ish vibe come dinnertime. So many veggies, so many layers of flavour!

WATCH THIS RECIPE

KOREAN KIMCHI FRIED NOODLES

PREP TIME

15 minutes
COOK TIME

5 minutes
SERVES

4
Ingredients

2 tbsp vegetable oil 

3 garlic cloves, finely chopped 

1 onion, sliced 

½ cup finely julienned carrot 

1 zucchini, sliced 

½ cup Kimchi vegetables, roughly chopped 

200g mushrooms, sliced 

400g cooked hokkien noodles 

3 spring onions (scallions), cut into batons 

Japanese nori sheets, finely sliced, to serve 

sesame seeds, to serve 

 

Stir-fry sauce: 

1 tbsp Gochujang* 

1 tbsp Korean red chilli powder* 

1 tbsp soy sauce 

1 tsp sesame oil 

2 tbsp honey 

2 tbsp Kimchi juice (take this from your jar of kimchi) 

½ tsp corn flour (cornstarch) 

Steps
Step 1

Combine the ingredients for the stir-fry sauce. Set aside for later 

Step 2

Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for half a minute. Then add the carrot and zucchini and stir-fry for half a minute. Add the Kimchi. Toss through the mushrooms. Stir-fry for 2 minutes or until the vegetables are just tender. Add the noodles and the stir-fry sauce and stir-fry until well combined and the sauce has thickened slightly. Toss through the spring onion (scallions). Transfer to a serving plate and sprinkle over a small handful of sliced nori. Sprinkle with sesame seeds and serve. 

Note Icon

Notes:

– Gochujang is a Korean fermented chilli paste. Find it online or from an Asian grocery store. 

– Korean red chilli powder is called ‘Gochugaru’ and can be found online or from an Asian grocery store. 

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