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Kimchi Yakisoba

Kimchi Yakisoba

Japanese fried noodles with a spicy kimchi sauce.

Servings 2
Author Rachael Hutchings, www.lafujimama.com

Ingredients

  • 7 -- 8 ounces fresh yakisoba noodles (or about 3.5 ounces dry/uncooked noodles)
  • 1 tablespoon oil (I like using avocado oil)
  • 5 -- 6 ounces (or a heaping 2/3 cup) Nasoya Spicy Napa Cabbage Kimchi
  • 1 1/2 tablespoons gochujang
  • 2 teaspoons soy sauce
  • 1 tablespoon coconut sugar
  • 2 teaspoons toasted white sesame seeds
  • Garnish: thinly sliced green onions and additional toasted white sesame seeds

Instructions

  1. If your noodles aren’t cooked, cook according to the package directions until al dente. If they are fresh noodles, rinse the noodles under warm water to loosen them up.

  2. Heat the oil in a frying pan or wok over medium heat. Add the kimchi and stir-fry for 1 minute. Then add the gochujang, soy sauce, coconut sugar, and 2 teaspoons of toasted white sesame seeds. Stir-fry for an additional 30 seconds.

  3. Then add the gochujang, soy sauce, coconut sugar, and 2 teaspoons of toasted white sesame seeds. Stir-fry for an additional 30 seconds.

  4. Add the prepared yakisoba noodles and toss with the kimchi mixture. Stir-fry to heat through, then serve immediately in bowls garnished with thinly sliced green onion and additional toasted white sesame seeds.