Kimchi Rice Noodles

I watch a lot of cooking shows to ignite and keep my creativity on fire in my kitchen.

Recently I watched the entire season of Streetfood Asia on Netflix. Travelling through the East has taught me two things about food. Never turn up your nose when you’re presented with something new to eat and always find the unusual street vendors. Their food somehow always tastes ten times better than the dishes in most restaurants.

That being said, this very bright bowl was made on the fly with simple ingredients. You can chop and change the vegetables in this dish, I have not written down any quantities for them. Please use your discretion. You can also leave the egg out and swap it for Tofu if you’re Vegan. Either way, this is very balanced lunch that’s good for the gut.

Click on the button below for my easy Kimchi recipe with a unique Indian twist.

Ingredients for 2 meals

1 tbsp olive oil ( I used avocado oil)

1 tsp sesame oil

2 tsp grated ginger

1 garlic clove, crushed

1 cup kimchi

1/4 cup kimchi juice

mushrooms, sliced

sugar snap peas

baby marrow, sliced in rounds

1 carrot, sliced at an angle

broccoli florets

500 ml vegetable stock

1 tsp Korean or Thai spice

1 tsp sumac powder

pinch of sugar (I used 1 tsp Maple Syrup)

1 poached egg/or tofu as your protein

1 fresh green or red chili (if you’re brave)

fresh fennel and red chili flakes for garnish

Method

1. In a large wok, fry mushrooms with the olive/avocado oil for 2 minutes.

2. Add kimchi, grated ginger and crushed garlic and stir fry for another 2 minutes.

3. Add all your vegetables and stir fry for only 1 minute.

4. Add stock, Korean or Thai spice, sesame oil and sugar/maple syrup to the wok. Bring it to a boil.

5. Let it simmer for 5 minutes before adding 1 wheel of rice noodles.

6. When the noodles are soft, your meal is ready.

7. Drop an egg in a tiny bowl and microwave it for 1 minute in 30 second intervals. Scoop it out with a spoon over your noodles and garnish your dish with red chili flakes and chopped fennel.

8. If you’re brave, chop the fresh red or green chili over your meal.