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10 Minute Kimchi Noodles
Lately I've been turning to this bowl of noodles when I want something simple and comforting, but also packed with flavour. The broth and noodles come together in minutes and everything gets finished with silky tofu and crunchy toppings.
Ingredients
Ingredients
- vegetable oil
- garlic cloves, peeled + finely chopped
- thumb of fresh ginger, peeled + finely chopped
- low-salt vegetable stock
- hot water
- gochujang paste
- miso paste
- pak choi, sliced in half lengthways
- instant ramen noodles
- kimchi
To serve:
- carton of silken tofu, sliced into cubes
- spring onion, finely sliced
- coriander
- sesame seeds
Method
- 1
Heat a small drizzle of oil in a saucepan on a medium heat. Add the garlic and ginger and cook for 2 minutes, stirring, until fragrant.
- 2
Pour the vegetable stock and hot water into the pan, then add the gochujang and miso paste. Stir until dissolved. Add the pak choi halves and simmer for a few minutes until just tender.
- 3
Meanwhile, cook the noodles in a separate pan according to the packet instructions, then drain.
- 4
Once the pak choi is ready, stir the kimchi into the broth and heat through.
- 5
Divide the noodles between two bowls, ladle over the kimchi broth and place half a pak choi on top of each serving.
- 6
Finish with cubes of silken tofu, sliced spring onion, a small bunch of coriander and a sprinkling of sesame seeds. Serve immediately.
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Community reviews
Rated 5 out of 5 from 1 review
- Nina
“Tried this today and it was a total winner! Honestly so easy to follow and came together in no time. It’s super tasty and full of flavor, definitely going into my weekly rotation”