Kimchi Noodle Bowl

This was my first time ever having (or cooking with) Kimchi.  Years ago when I first asked someone what Kimchi was, I was told that it was “rotten cabbage” and that it was disgusting.  I never asked again, nor did I ever have the desire to try it.  Fast forward to a point in my life where I finally learned to do my own research when it comes to food.  I learned that Kimchi is not rotten cabbage.

Kimchi is actually fermented cabbage along with other vegetables, a big difference.  It has a very unique flavor profile since it contains a variety of seasonings like garlic, ginger and chili flakes.   Original Kimchi contains fish sauce which lends an Umami flavor to it.  Other versions contain soy sauce in lieu of fish sauce.  Kimchi offers a variety of health benefits as well – probiotics for gut health, nutrient rich with vitamins and fiber.  It has also been shown to help lower blood pressure and cholesterol.  I decided to give it a try, and found the perfect first recipe to try it in!

This recipe comes together in less than 15 minutes!

 

Kimchi Noodle Bowl

Ingredients:

2 Nests of Udon Noodles

1 1/3 c Kimchi – your choice, I used Ms Corea and I used the whole jar

1 t Coconut Aminos

1 t Rice Wine Vinegar

1 tsp sugar

1 tsp Gochujang – the recipe calls for 1 teaspoon.  Since I do not like real spicy, I used 1/4t and it was perfect!

Green Onions – sliced

Sesame Seeds

Directions:

Boil a pot of water for the noodles.

While the water is heating, drain the Kimchi into another pot and set the vegetable part of the Kimchi aside.

To the Kimchi juice in the pot, add the soy sauce, rice wine vinegar, sugar and gochujang.  Bring to a boil and then simmer.

Add the noodles to the pot of boiling water.  While the noodles are boiling, roughly chop the Kimchi.

Once the noodles are boiled, drain them and add the noodles and chopped kimchi to the pot with the kimchi juice.

Mix together well.

Serve in a bowl and garnish with the green onions and sesame seeds.  Enjoy!

Before leaving you with this recipe, I would like to give credit to the book I took this recipe from (albeit a few very slight adjustments that I made to it).  The book is Cooking Fast and Slow by Natalia Rudin.  If you enjoy (mostly) plant based recipes, or recipes on a time crunch, check out her cookbook!