kimchi noodles

Kimchi Cheese Ramen Stir-Fry. Chewy ramen noodles stir fried with kimchi and other aromatics, then covered in melted cheddar cheese. A delicious indulgent way to have noodles and kimchi. Ready in just 20 minutes! Great as a meal or side dish.

Easy Kimchi Cheese Ramen Stir-Fry (20-min. Recipe)

kimchi (finely chopped)

noodles

tbsp kimchi juice

tbsp water

garlic

chicken powder

tsp sugar

tbsp sesame oil

tsp cooking oil

green onion (finely chopped)

cheddar cheese (or

eggs

In a large pot filled with water, bring it a boil. Add your instant noodles and boil for 2 minutes max. Do not overcook them. Reserve 5 tbsp of the noodle water for later. Strain noodles immediately and add 1 tsp of oil to loosen the noodles. Set aside.

Then in a non-stick pan over medium heat, add remaining cooking oil.  Add chopped kimchi and fry until juices from the kimchi have been released. Next throw in your minced garlic and stir fry the kimchi and garlic together.

To the pan, add your loosened ramen noodles, followed by kimchi juice, chicken powder, sugar, sesame oil, and water. Mix everything together allowing the noodles to coat in the juice and kimchi.

Next toss in sliced green onions and mix well.  Then top off your noodles with shredded cheddar cheese allowing the cheese melt. You may want to lower the heat to avoid overcooking the noodles. Serve hot and enjoy!

Optional: Soft boil you eggs for 8 minutes in hot boiling water, covered with a lid. After boiling, ice bath your eggs. Crack and peel them.

This easy kimchi udon is loaded with kimchi, onion, pork belly, and udon noodles, all coated in an intensely flavorful sauce to pamper your tastebuds. This one-pan meal is incredibly quick to make and calls for simple ingredients from your fridge to make the best stir fried udon noodles in just 15 minutes. 

15-Minute Kimchi Udon Stir Fry

servings (17-oz/500 grams) udon noodles (preferably frozen (see notes below))

vegetable oil

onion (sliced)

onion

100 g pork belly (sliced,

(200 grams) aged kimchi (diced)

tbsp Gochugaru (Korean chili flakes) (or to taste)

tbsp oyster sauce (or soy sauce)

water

tbsp sesame oil (to finish)

sesame

To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat oil in a pan over medium heat, and add pork belly. Fry both sides until golden brown, add onion and green onion, and cook until aromatic.

Add kimchi and sugar and cook until the kimchi is cooked through, about 2 minutes. Add gochugaru, oyster sauce, kimchi juice, and water, mix to combine, and cook for an additional minute until the sauce is slightly thickened.

Add udon noodles and toss together until the noodles are evenly coated. Season with salt if needed, and add sesame oil to finish. Garnish and enjoy!

Kimchi bibim-guksu and Eomukguk (fishcake soup)

Bibim-guksu (Spicy mixed noodles)

(about 110 grams) somyeon (thin wheat noodles)

kimchi,

kimchi brine (or cold water)

gochujang (Korean fermented hot pepper paste)

sugar (optional)

garlic clove,

cucumber,

sesame oil

sesame seeds, ground

half-boiled egg (or hard-boiled egg)

Merhaba ben Yasin kore yemekleriyle uğraşıyorum sizin tariflerini b&uuml;y&uuml;k hayranlıkla takipesiyorum

Comment by Yasinmogul7@gmail.com on April 7, 2022

Yeaahh, nice video. thanks for mentioning me. I will never forget this event.

Comment by susannevh on April 7, 2022

The picture made me think this was bibim-naengmyeon, which is one of my favorite recipes of yours, but this is&hellip;

Comment by MichaelSpock on April 7, 2022

The picture made me think this was bibim-naengmyeon, which is one of my favorite recipes of yours, but this is definitely a lot easier.

It looks so tasty! This spicy kimchi bibim-guksu is my all time favorite! I made it even yesterday for my&hellip;

Reply by Maangchi on March 14, 2022

It looks so tasty! This spicy kimchi bibim-guksu is my all time favorite! I made it even yesterday for my lunch!

Wow, this was delicious and so easy! It&rsquo;s my new favorite lunch.

Comment by BlueFingers on March 11, 2022

Reply by Maangchi on November 10, 2021

I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot&hellip;

Comment by mommycookMD on November 7, 2021

I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot as well as omelette from the kimbap I made. I just cut the omelette into strips, and all these went into the bibim guksu. It&rsquo;s quite delicious! Thank you!

Reply by Maangchi on September 8, 2021

I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so&hellip;

Comment by Nayko on September 6, 2021

I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so I made bibimguksu with it, some julienned carrot, onion, some lettuce, one half-cooked egg sprinkled with sesame seeds and kimgaru. It was perfectly yummy

Maangchi, I made it for the first time! But I don&rsquo;t know why mine is too hot :( maybe it&rsquo;s&hellip;

Comment by MaangchiLove on August 21, 2021

Maangchi, I made it for the first time! But I don&rsquo;t know why mine is too hot :( maybe it&rsquo;s the kimchi I bought Couldn&rsquo;t finish it. Too hot

Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live&hellip;

Comment by Tarasden on March 5, 2021

Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live in Mazatlan, Mexico (from Canada) and it is difficult to find supplies here. I am also currently following the KETO diet which adds to the search. So, I&#039;m trying this recipe tonight with bulgogi but using spaghetti squash in place of the noodles. I&#039;ve substituted any sugars with Swerve brown sugar sweetener and Monk fruit sweetener. I didn&#039;t have cucumber which my husband doesn&#039;t like anyway and substituted with sliced red peppers. Well it all turned out really good. So good in fact it is now my favorite way to eat spaghetti squash. Definitely recommend for any of your followers who can&#039;t eat regular noodles. Thank you so much for giving us these wonderful recipes!

Mummm !!! Faut aujourd&#039;hui sans oeuf. Un r&eacute;gal! !!!!

Comment by freldici on June 10, 2020

Reply by Jang-geum on October 20, 2020

I just had these noodles minus the cucumber (cause I didn&#039;t have any) and the egg (cause I don&#039;t eat&hellip;

Comment by Myeonmyeon on May 29, 2020

I just had these noodles minus the cucumber (cause I didn&#039;t have any) and the egg (cause I don&#039;t eat eggs) but wow! It&#039;s actually delicious for something so simple and easy to make. I used well fermented kimchi, at least two months old. And it&#039;s really healthy too since there&#039;s no frying involved, and you get all the nutrition from raw kimchi. Definitely a recipe to go back to

This was sooooo delicious! Thank you Maangchi. It was a very humid day today, and this really hit the spot.&hellip;

Comment by jmass on May 28, 2019

This was sooooo delicious! Thank you Maangchi. It was a very humid day today, and this really hit the spot. You&#039;re the best! :)

Hello ! I lived now in a very hot place ( Saudi Arabia) and this cold noodles are fantastic for&hellip;

Comment by kasia on November 27, 2018

Hello ! I lived now in a very hot place ( Saudi Arabia) and this cold noodles are fantastic for a hot day! I don&rsquo;t like hard boiled egg and I prepared fried tofu instead and went very delicious! Thank you Maangchi! And: my best friends here in KSA are Korean girls! They are like sisters for me!

I didn&#039;t fancy it cold, so I heated up the sauce, to pour over hot freshly cooked noodles then added&hellip;

Comment by Alastair on February 25, 2017

I didn&#039;t fancy it cold, so I heated up the sauce, to pour over hot freshly cooked noodles then added the eggs and cucumber on top, both cold cold. Delicious!

I wouldn&#039;t recommend it. The noodles don&#039;t keep well. They get a weird, almost soggy, texture. If you want something&hellip;

Reply by beckaivans on December 11, 2016

I wouldn&#039;t recommend it. The noodles don&#039;t keep well. They get a weird, almost soggy, texture. If you want something similar, use western angel hair noodles instead. Not the same but they keep well. Or just boil the noodles at lunch time if that is convenient

Can we prepare bibim gumsu the night before for lunch ?

Comment by Wajdona7 on July 25, 2016

Hi Maangcho! My storebought kimchi does not have enough liquid so in order to make the sauce, should i just&hellip;

Comment by aradia on July 7, 2015

Hi Maangcho! My storebought kimchi does not have enough liquid so in order to make the sauce, should i just add some water? What should I do to make it flavourful?

Combine seasonings

Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon.

Make noodles

Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds. Only a minute into the cooking, it may start boiling over. Just stir the noodles and crack the lid. Taste a sample to see if the noodles are nicely cooked or not. The noodles should be chewy but without anything hard inside. Drain the noodles in a strainer and rinse them in cold running water until they are cold and no longer slippery. Drain well and add to the kimchi mixture.

Mix and serve

Mix everything well and transfer to a large bowl. Add the cucumber and the egg and sprinkle some sesame seeds over top. Serve right away.

Here is another quick and delicious recipe made with fermented kimchi: bibim-guksu, cold spicy noodles. It&#039;s one of my favorites, so I make it often. If I don&#039;t make these noodles for a while, I really have a craving for them. This recipe is really quick to make. The first thing I do is boil some water in a large pot for the egg and noodles. Then I chop some kimchi and mix it together with the seasonings. Cooking noodles is the last step because they go soggy fast so after rinsing and draining the cooked noodles, I quickly mix them with the kimchi and seasonings by hand, and then serve and eat immediately. All my Korean friends and my family love these noodles, they are always a big hit and a really good way to feed a lot of people quickly and simply (as long as they like spicy food). This recipe is for a single serving so you can easily multiply the ingredients to make a bigger batch. I made it with my reader Susanne in Rotterdam during my Gapshida tour in 2011 and we served 30 people! Many of you make kimchi on a regular basis, so I hope you enjoy this recipe if you&#039;ve never tried it before. You will love it! Ingredients. For 1 serving 4 ounces (about 110 grams) somyeon (thin wheat noodles) 4 ounces fermented kimchi, chopped. &frac14; cup kimchi brine (or cold water) 2 tablespoons gochujang (Korean fermented hot pepper paste) 1 teaspoon sugar (optional) 1 garlic clove, minced. &frac12; cup worth cucumber, cut into matchsticks. 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds, ground. 1 half-boiled egg (or hard-boiled egg) Directions. Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon. Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds. Only a minute into the cooking, it may start boiling over. Just stir the noodles and crack the lid. Taste a sample to see if the noodles are nicely cooked or not. The noodles should be chewy but without anything hard inside. Drain the noodles in a strainer and rinse them in cold running water until they are cold and no longer slippery. Drain well and add to the kimchi mixture. Mix everything well and transfer to a large bowl. Add the cucumber and the egg and sprinkle some sesame seeds over top. Serve right away. Kimchi bibim-guksu and Eomukguk (fishcake soup)

Stir-fried noodles with kimchi and a spicy Korean sauce, these addictive and spicy Quick Kimchi Noodles come together in under 30 minutes using a few simple ingredients. Make these vegan, add chicken, shrimp, or bacon, or top with an egg.

Quick Stir Fried Kimchi Noodles Recipe

egg noodles (200 g)

salt

kimchi liquid

gochujang paste

rice vinegar

honey

fish sauce (optional)

soy sauce

butter (salted

onions

ginger

green onions

veggies

Kimchi

black pepper powder

Heat 4-5 cups of water in a pan over medium heat.

Once the water comes to a boil, add salt and noodles to the pan and cook until the noodles are just cooked (al dente). Do not overcook otherwise the noodles will turn mushy.

Drain the water and toss the noodles with oil to prevent them from sticking to each other.

Cook The Noodles

Sir together all the ingredients in a bowl and keep aside.

Make The Sauce

Heat butter in a wok over medium heat.

Once the butter has melted, add garlic, onions, ginger, and green onions, and saute for 20-30 seconds.

Add veggies and saute for 30 seconds.

Now add kimchi, salt, and pepper, and cook for 30-40 seconds.

Add the sauce and mix well.

Add the cooked noodles and toss everything well to coat the noodles with the sauce.

Check for salt and pepper and add more if required.

Garnish with scallions and serve hot.

Stir Fry The Noodles

Here's a super tasty recipe for Vegan Kimchi Noodles, stir-fried with lots of healthy veggies you probably have on hand. Keep it vegan or add an egg, chicken or shrimp! Crispy tofu is also a delicious option here!

Kimchi Noodles

soy sauce (or GF liquid aminos)

maple syrup (or honey, agave or sugar)

rice wine vinegar

fish sauce (VEGANS: sub 1 teaspoon miso paste)

shallots, diced (or half an onion)

garlic cloves, rough chopped

ginger,

oil oil

Salt and pepper

kimchi, chopped

Start noodles to cook. Drain and set aside.

If you&#8217;d like to add crispy tofu, pan-seared chicken or shrimp, pan-sear first in the wok, with salt and pepper- set aside.

Heat oil over medium-low heat in a wok or skillet. Add shallots, garlic, and ginger and saute 1-2 minutes. Add veggies (adding longer cooking ones first) and salt and pepper and stir fry until just tender, yet still vibrant and crisp.

Make a well in the center and fry the noodles for 1 minute. Add the Sauce and chopped kimchi, tossing everything together. Taste. Adjust heat adding more chili paste if you like as well as fish sauce or soy sauce. (I usually add 1 more tablespoon of Chili paste and a dash of fish sauce.) Lastly, add in any protein you&#8217;ve prepped at the very end, tossing to combine.

Serve immediately, dividing the amount 2-3 bowls, sprinkling with scallions and sesame seeds. Feel free to top with any additional toppings.

This is soooooo wonderful. I find myself craving it on the regular. I usually double the recipe so we have lots leftover, it is even GREAT cold and has even more flavour a day later. Thank you so much for sharing this ABSOLUTE GEM of a recipe. It is a great way to use up veggies in the fridge too!

Hi Sylvia,

I love your blog and have tried many of your recipes.  Everything has been wonderful and I love the inspiring quotes!

I want to make your kimchi noodles, but all I have on hand is Korean “Mu” Radish kimchi.  Could I substitute it in this recipe?

I made this with shrimp and followed the directions exactly except for more kimchi 
This is delicious! This is going to be a monthly staple.

This dish was SO good. One of my favorites!

Awwww yeaaaaah ... this is SO GOOD. Hit another one out of the park, Sylvia! And, thanks to you, I have now discovered I absolutely love kimchi and must have it in the fridge to munch on all the time. Really excited to try your recipe for that too. Thanks so much for what you do!

YUMMILICIOUS!!! So flavorful. I made it with pan fried tofu (extra firm, organic) -- I used Soba noodles and it was actually better the next day, cold. Key here is to use really good Kimchi (obviously). I am Korean, so am somewhat picky about kimchi recipes, but this really was so yummy! Highly recommend.

Awesome recipe, made it several times and always a winner!

Awesome recipe. Definitely hits  that midnight craving for yummy pasta.  I made mine with soba noodles and tofu. One thing, in your instructions, you say to sauté shallots, garlic and onions — Did you mean ginger instead of onions?

This was sooo phenomenally good! It took some time to prep all the ingredients, but then it comes together super quickly! I could imagine prepping veggies and protein ahead of time to make this even more weeknight friendly. Thank you so much, as always, for inspiring and delighting with your recipes! :)

This was super tasty. Mine ended up being wetter/saucier than pictured in the blog, which isn’t bad necessarily but different than expected. I think it might be due to half the veg amount being bok choi. Or not using a large enough pan. I’ll make this again!

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It's also vegan, gluten-free, and ready in 20 minutes. 

Cooked Ramen Noodle Salad with Kimchi 

ramen noodles, gluten-free

Napa cabbage, finely chopped (about 6 cups)

carrots,

green onions, thinly sliced

kimchi, roughly chopped

low-sodium tamari

sesame oil or 2 tablespoons tahini

sesame seeds

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions. Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, wash and prep the carrots, green onions, kimchi, and garlic. Thinly slice the green portion of the Napa cabbage, reserving the tougher white portion to use in soups, stews, or stir frys.

Add the garlic, tamari, and sesame oil or tahini to the bottom of a large bowl and whisk together. Add the cabbage, carrot, green onion, kimchi, cooked ramen noodles, and 3 tablespoons of toasted sesame seeds to the bowl; mix well, until all ingredients are evenly distributed.

Divide onto serving plates and top with the remaining sesame seeds.

Tastes very good. My family loved it. Will definitely make it again.

Made it...loved it. I used romaine lettuce as the supply of Napa cabbage is sparse &amp; costly in my area. Also topped with some crispy baked tofu.

https://content.jwplatform.com/videos/9AVV5Ek0.mp4

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It’s also vegan, gluten-free, and ready in 20 minutes.

Kimchi Ramen Salad

Instant knife cut noodles in a creamy blended cottage cheese and kimchi sauce topped with a fried egg.

Creamy Kimchi Noodles

Eggs

Green Onions (thinly sliced)

Toasted Sesame Seeds

(170 grams) Low Fat Cottage Cheese

(170 grams) Kimchi

Tablespoons Water

Sauce

Bring water a boil for the noodles.

Blend the cottage cheese, kimchi, sauce packets, and 2 tablespoons of water together until smooth.

Cook the noodles for 3 minutes. Reserve about 1 cup of water from the noodles and drain the rest.

Add the noodles back to the pot over low heat with the blended sauce and about half the sliced green onion. Use the reserved water as needed to bring the sauce and noodles together. (I used about 1/3 cup.) Salt and pepper to taste and keep warm over low heat while you prepare the eggs.

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Top Tags

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The most viewed kimchi noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine