Spicy Kimchi Kelp Noodles

5 Apr

We have aspirations to make our own kimchi ond day… but until then, we love Mother In Law’s Kimchi.  I especially like the daikon version, and I recently chopped them up and added them in a stir-fry of kelp noodles for delicious results.  Quick, easy, and spicily tasty, we highly recommend this kelp noodle-cooking method.  The noodles make for an excellent side dish, or fantastic on their own as a satisfying gluten-free, low calorie bowl of noodles!

Here’s how I made my spicy kimchi kelp noodles:

First, rinse a pack of kelp noodles and soak in water.

Then, thinly slice up some kimchi daikon, to make about a cup of chopped kimchi.

In a pan, heat about 1/4 cup of chicken broth.  Bring to a boil, and add the chopped kimchi daikon; reduce heat to a simmer.  Strain the noodles and add to the pan.  Using a tong, toss the noodles around in the broth.  Add some of the kimchi sauce from the jar (about 1/4 cup).  Season with salt and pepper.

Mix well, and simmer until the liquids reduce.  Sprinkle with chopped scallions, and serve.

The noodles are great with a simple grilled fish — we had the noodles alongside a grilled striped bass and love it!


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