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Korean Noodles
with vegetables / kimchi / fried eggs

Active: 35 min Total: 35 min
Kimchi and ginger give these saucy noodles Korean flair. Serve them with a fried egg on top!
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Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (147)
Gluten-free (10)
Paleo (21)
Vegetarian (9)

72 reviews

We found the sauce a little sweet because we didn't add the kimchi into the sauce (14 month old). Once we added the kimchi, it was a hit!

By: Jan-Marie
Posted: Sep 28, 2019
Diet: Original
0 Helpful

I used turkey for the meatballs, added mushrooms with the snap peas. Did the Dutch oven method instead of slow cooker. Used a bit of cornstarch to thicken the sauce at the end. Served over rice. We liked it a lot, it was a good meal. Will keep it in the rotation!

By: Lindsey
Posted: Mar 24, 2018
Diet: Original
0 Helpful

Made this twice now. The flavorful meatballs are a hit. I put them in the crockpot in the morning, before going to my son's baseball game, and we had nice hot food ready, and smelling great, when we got home.

By: Kathleen
Posted: Mar 06, 2018
Diet: Original
0 Helpful

I made this one other time and remembered the meatballs being bland, so I put sriracha sauce in the meatball mix and they were a little more flavorful this time. Also used regular beef broth (not low sodium) and didn't add salt.

By: Laura
Posted: Jan 22, 2018
Diet: Original
0 Helpful

The meatballs were a bit bland. Maybe better if I had kimchee?

By: Sundi
Posted: Aug 13, 2017
Diet: Original
0 Helpful

With white rice instead of noodles

By: Kate
Posted: Jul 26, 2017
Diet: Original
0 Helpful