Kimchi Noodles
Who says you have to go out for ramen? Here's how to make your own in 20 minutes.
Ingredients
- Essential Edamame Beans: 225g, frozen
- Essential Free Range White Eggs: 6
- Itsu Ramen Noodles: 1/2 x 250g pack
- Vegetable Oil: 1 1/2 tbsp (Plus a dash)
- Kimchi: 300g (We used Vadasz Raw Kimchi)
- Itsu Classic Ramen Brilliant Broth: 3 500ml packs
- Shiitake Mushrooms: 1/2 x 150g pack, trimmed and finely sliced
- Essential Salad Onions: 6, finely sliced
- Itsu Crispy Seaweed Thins: 18, finely snipped (Taken from a 4 x 5g pack)
Method
- Cook the edamame beans according to pack instructions. Bring a large saucepan of water to the boil, add the eggs and simmer for 6 1/2 minutes, then drain and put in a bowl of ice-cold water. Meanwhile, bring another pan of water to the boil, add the noodles and simmer for 5 minutes. Once cooked, rinse under cold water to cool completely, drain well, then toss with a dash of oil to stop them from sticking and set aside.
- Rinse out the pan; return to a medium-high heat with 1/2 tbsp oil. Add the kimchi and fry for 2 minutes, then add the ramen broth and shiitake mushrooms. Bring to the boil, then simmer briskly for 4 minutes, adding the cooked edamame at the end. Meanwhile, peel and halve the eggs.
- Divide the noodles between 2 large bowls and pour over the piping hot broth. Top with the halved eggs, salad onions and seaweed. Serve immediately.
Notes
- Serves 2
- Prepare 5 minutes; cook 20 minutes.
- Per serving: 1944kJ/463kcals/15g fat/2.4g saturated fat/52g carbs/6.7g sugars/8.9g fibre/25g protein/4.8g salt; vegetarian.
- Leftovers: kimchi. A traditional Korean accompaniment of salted, fermented vegetables, kimchi has a punchy, piquant flavour that makes a great addition to fried rice, toasted cheese sandwiches, gratins and scrambled eggs.