Korean Noodles
with vegetables / kimchi / fried eggs

Name: Korean Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp Kimchi (opt; check label to insure the brand you buy is vegetarian) , chopped; 2 tsp Ginger, grated; 1 Onions, sliced; 1 Bell peppers, any color, sliced; 1/4 cup Stock, any low-sodium variety; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Oil, toasted sesame; 1 Tbsp Cornstarch; 1 Tbsp Vinegar, rice; 2 tsp Sugar, brown; 2 tsp Chili-garlic sauce (sub any hot sauce); 1 lb Sugar snap peas (frozen or fresh), trimmed; 4 Eggs; 12 oz Noodles, udon (sub soba); 1 Tbsp + 1 Tbsp Oil, cooking; 1 tsp Sesame seeds, white or black; 1/2 Limes, juice of

Active: 35 Total: 35

Original GF Paleo Vegetarian

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

Proteins

Eggs

Cuisines

Asian - Korean

Ingredients

Metric

Servings:

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

Prep

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)
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)
Snap peas - Trim peas. (Skip if using frozen.) (Can be done up to 3 days ahead)
Eggs - Crack eggs into individual small bowls or ramekins (this will make it easier to transfer to the frying pan).

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Make

Bring a stock pot of water to boil. Add noodles and cook according to package directions. Drain.
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.
Add snap peas and saute until tender, ~2 minutes more.
Add sauce and simmer until sauce begins to thicken, ~1 minute.
Remove from heat and stir in noodles. Cover to keep warm.
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).
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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