Cheesy Kimchi Noodles
 
 
Adapted from NY Times Cooking
Author:
Serves: 2
Ingredients
  • Noodles: 7 ounces dried instant noodles such as Sapporo Ichiban instant ramen (2 packets, 3.5 ounce each, discard seasoning packets)
  • 1½ tablespoons canola oil
  • 2 eggs
  • 5 green onions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
  • ½ cup packed kimchi, sliced into thin strips or chopped
  • 1 large garlic clove, peeled and finely chopped
  • 1 tablespoon black or white roasted sesame seeds, plus more for serving
  • ½ cup finely grated cheddar cheese
  • Sauce: 1 tablespoon sriracha (more if you prefer extra spicy and if kimchi is not very spicy)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 tablespoon medium dry sherry or shaoxing wine
Preparation
  1. Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook until tender but springy. I cooked the Sapporo Ichiban noodles for 1½ minutes instead of 3 minutes. Drain and rinse under cold water right away to stop the cooking. You may toss the noodles with a splash of canola oil to prevent sticking, or just give them a quick rinse to loosen the noodles before adding back to the pan.
  2. Meanwhile, prepare the sauce: In a small bowl whisk the sriracha, soy sauce, sesame oil, water and sherry or shaoxing wine. Set aside
  3. Set a medium nonstick skillet over medium-high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce heat to medium or medium low and cook until the whites are done and the edges are browned, 2 to 3 minutes. You can cover the pan for 30 seconds or so to help the whites set but only for a short time or the yolks will become cloudy and loose their beautiful bright yellow color. Transfer eggs to a plate.
  4. In the same skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the green onions, kimchi, garlic and sesame seeds and cook for 1 minute stirring frequently. Turn heat up to medium-high and add the drained noodles and most of the sauce. Toss to combine using tongs, for 30 seconds (any longer and the noodles will become too soft). Add more sauce if needed. Stir in the grated cheese until it melts. This will take just a few seconds. Turn off heat. Transfer noodles to serving bowls, top with fried eggs (salt and pepper eggs) and garnish with reserved green onions and extra sesame seeds. Serve immediately.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2022/01/23/cheesy-kimchi-noodles/