Kimchi Noodles
Photography by Kelly Gibney.
Punchy kimchi has a unique and robust flavour that is unusual but rather addictive. Combining it with the rice noodles I always have on hand and crisp vegetables makes for a really healthy and delicious dinner in about 20 minutes.
Serves: 4
INGREDIENTS
150 grams dried thick rice noodles (pad thai noodles)
3 tablespoons ghee or coconut oil, for sautéing
½ onion, finely diced
2 large cloves garlic, finely diced
1 tablespoon finely, grated ginger
1 red chilli, de-seeded and finely sliced
2 carrots, peeled and cut into matchsticks using a knife or mandoline
½ cup frozen peas
1 large or 2 small heads broccoli, cut into florets
2 teaspoons fish sauce (omit if vegetarian)
2 tablespoons tamari
½ cup store-bought kimchi, roughly chopped to create smaller pieces
3 free-range eggs
1 teaspoon toasted sesame oil
handful fresh coriander, roughly chopped
To serve
dried chilli flakes (if desired), black and white sesame seeds
METHOD
Cook noodles in a large pot of boiling water according to packet instructions. Drain and rinse in cold water. Set aside until needed.
Heat oil in a large sauté pan over a medium heat. Add the onion, garlic, ginger and chilli. Cook gently for 5 minutes until the onion is translucent.
Raise the heat slightly and add the carrot, peas, broccoli and fish sauce. Cook for another five minutes until the broccoli is just cooked. Mix through the noodles, tamari and the kimchi. Sauté for 2 minutes until hot.
Make a big space in the middle of the hot noodles. Add the beaten eggs. Allow to sit for a minute in the hot pan before tossing through the noodles. Cook for 1 minute further to ensure the egg is cooked. Toss through the sesame oil and coriander.
Serve immediately topped with sesame seeds. Serves 4.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.