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!
eat. live. paleo. 
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