When you have three Chinese exchange students, you up your game when making Asian noodles. The stakes are high. So we decided to branch out and get creative. I found a five star recipe for kimchi undo noodles and decided that five star was a high ranking…we should see if they held up to our Asian critics.
The line up of ingredients was not the standard noodle sauce components. And interesting ingredients are always intriguing. So I sought out some kimchi (this was actually more difficult than I anticipated) and gochujang. and set to work. The sauce does have butter in it..what could be bad with butter? But sauteed, fermented cabbage…. hmmmm…..
I am now sold on sauteed fermented cabbage. I may even look into making kimchi at home, just so we have some on hand to whip up these noodles. I used egg noodles, but I am sure udon would be great (and more “traditional”) as well.
- 5 tablespoons unsalted butter, divided
- 1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1/2 cup low-sodium chicken broth
- 1 pound egg noodles (or noodle or choice)
- 1/4 cup red ion, chopped (optional)
- Melt 2 Tbsp. butter in a large skillet over medium-high. Add kimchi and gochujang, saute until kimchi is softened and lightly caramelized (~4 minutes). Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced (~ 3 minutes).
- While sauteing kimchi mixture, boil noodles according to package directions.
- Drain noodles and transfer to skillet. Add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles (~2 minutes). Serve topped with chopped red onion.
Adapted from Bon Appetit.
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