Craving a quick, flavorful, and surprisingly easy meal that packs a punch? Look no further than Kimchi Banquet Noodles! This vibrant dish transforms simple ramen noodles into a culinary masterpiece, bursting with the spicy, fermented tang of kimchi and the savory depth of aromatics. Forget lengthy prep times and complicated techniques; this recipe is designed for even the busiest weeknights. The perfect blend of textures – chewy noodles, crisp vegetables, and a luscious, slightly spicy sauce – makes this a truly satisfying experience.
This recipe effortlessly elevates humble noodles into a restaurant-quality meal you can enjoy in minutes. Prepare to be amazed by how quickly and easily you can create this delicious and satisfying dish. Ready to dive into the delicious details? Let's get started with our step-by-step guide to Kimchi Banquet Noodles!
Tools Needed
- Bowl
- Scissors
- Frying Pan
- Pot
- Paper Towel
Ingredients
- Fresh Kimchi: 80g
- Vinegar: 1 tbsp
- Mirin: 1 tbsp
- Sugar: 1/2 tbsp
- Ground Red Pepper: 1/2 tbsp
- Zucchini: 40g
- Anchovy Sauce: 1 tbsp
- Eggs: 2
- Salt: Pinch
- Cooking Oil: 1/2 tbsp
- Green Onions: null
- Noodles: null
- Water: 600ml
- Anchovy and Dried Pollack Broth: 1 grain
- Soy Sauce: 1 tbsp
- Beef Broth: 1/2 tbsp
- Seaweed Powder: 1/2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Kimchi and Vegetables
- Cut 80g of fresh kimchi into small pieces.
- Slice 40g of zucchini thinly and mix with 1 tbsp anchovy sauce.
- Beat the zucchini mixture with 2 eggs and season with a pinch of salt.
- Heat 1/2 tbsp cooking oil in a frying pan and cook the egg mixture slowly until well-cooked. Cut into thin slices.
Step 2. Cook the Noodles and Broth
- Boil enough water in a pot to cover the noodles, add 1/2 tbsp salt.
- Add noodles and cook for 3 minutes 30 seconds to 4 minutes, stirring to prevent sticking. Rinse with cold water and rub to remove starch.
- In a pot, combine 600ml water, 1 grain of anchovy and dried pollack broth, 1 tbsp soy sauce, and 1/2 tbsp beef broth. Bring to a simmer.
- Add the kimchi and zucchini mixture to the broth and simmer until the zucchini is cooked through.
Step 3. Assemble the Dish
- Finish with green onions and a little pepper.
- Pour the broth over the boiled noodles and add seaweed powder.
Step 4. Make the Kimchi Marinade
- Mix together 1 tbsp vinegar, 1 tbsp mirin, 1/2 tbsp sugar, and 1/2 tbsp ground red pepper.
Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe
Tips
- The key is to marinate the kimchi and zucchini before cooking them.
- Adding more effort to each ingredient creates a richer meal.
Nutrition
- N/A
FAQs
1. Can I use different types of noodles?
Yes! While ramen noodles work perfectly, you can substitute with udon, soba, or even spaghetti for a different texture.
2. What if I don't have all the vegetables listed?
No problem! Feel free to adjust the vegetables based on what you have on hand. Onions, garlic, and kimchi are the key components.
3. Can I make this dish ahead of time?
It's best served immediately, but you can prepare the sauce and chop the vegetables in advance to speed up the cooking process. Just cook the noodles right before serving.
So there you have it – a quick, delicious, and surprisingly easy Kimchi Feast Noodle recipe that's perfect for a weeknight meal or a satisfying lunch. This recipe is easily customizable to your taste, allowing you to experiment with different vegetables and spice levels. Enjoy the vibrant flavors and satisfying textures of this simple yet impressive dish!