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Korean Noodles
with vegetables / kimchi / fried eggs

Active: 35 Total: 35

Kimchi and ginger give these saucy noodles Korean flair. Serve them with a fried egg on top!



Korean Noodles with Vegetables:
  • Kimchi (opt; check label to insure the brand you buy is vegetarian) - 2 Tbsp , chopped
  • Ginger - 2 tsp , grated
  • Onions - 1 , sliced
  • Bell peppers, any color - 1 , sliced
  • Stock, any low-sodium variety - 1/4 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Cornstarch - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Sugar, brown - 2 tsp
  • Chili-garlic sauce (sub any hot sauce) - 2 tsp
  • Sugar snap peas (frozen or fresh) - 1 lb , trimmed
  • Eggs - 4
  • Noodles, udon (sub soba) - 12 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Sesame seeds, white or black - 1 tsp
  • Limes - 1/2 , juice of


  1. Kimchi / Ginger / Onions / Bell peppers - Prep as directed. Combine kimchi and ginger in one container. Store onions and peppers in another container. (Can be done up to 5 days ahead)

  2. Make sauce - Combine kimchi, ginger, stock, soy sauce, sesame oil, cornstarch, rice vinegar, chili garlic sauce and sugar. (Can be done up to 5 days ahead)

  3. Snap peas - Trim peas. (Skip if using frozen.) (Can be done up to 3 days ahead)

  4. Eggs - Crack eggs into individual small bowls or ramekins (this will make it easier to transfer to the frying pan). 

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  1. Bring a stock pot of water to boil. Add noodles and cook according to package directions. Drain.

  2. While noodles cook, heat a saute pan or wok over medium-high heat. Add first part of cooking oil. When oil begins to shimmer add onions and bell peppers. Saute until vegetables start to soften, 2 to 3 minutes. 

  3. Add snap peas and saute until tender, ~2 minutes more. 

  4. Add sauce and simmer until sauce begins to thicken, ~1 minute.

  5. Remove from heat and stir in noodles. Cover to keep warm.

  6. Heat a nonstick pan over medium heat and add second part of cooking oil. Pour eggs into oil and fry to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).

  7. Divide noodles between serving bowls and top each with sesame seeds and lime juice. Finish with a fried egg seasoned with some salt and pepper. Enjoy!



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