Spicy Korean kimchi noodles from RecipeTin Eats - Tonight / Delicious Tonight: Dinners for Every Night of the Week (page 74) by Nagi Maehashi

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Notes about this recipe

  • Lsblackburn1 on February 11, 2026

    I scaled this up by 4 (easy to do and no leftover kimchi or bean sprouts this way!). Also added tofu to make it more substantial and served with an egg on top. Very delicious- and not too spicy because I used mild kimchi.

  • anya_sf on January 07, 2025

    Super quick and easy. I used shelf-stable noodles which did not require boiling, just took slightly longer to soften in the sauce. With some extra greens, topped with a fried egg, this was a satisfying dinner for one. Between the kimchi and gochujang, it was quite spicy - will adjust next time - but the egg yolk helped balance that.

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