I freaking LOVE kimchi and I love making my own kimchi at home. Just like with making your own pickles, there's something satisfying about succeeding in making a perfect batch of fermented vegetables every time once you get the process down. Getting to devour my hard work after letting my kimchi have enough time to ferment is one of my favorite victories when it comes to teaching myself how to cook. Of all the things that kimchi goes well with, my personal favorites are kimchi fried rice, noodle stir fry with kimchi, kimchi ramen, and kimchi with quinoa and eggs. I came up with this particular kimchi noodle stir fry after doing some experimentation one weekend to make a savory sauce with some heat that would compliment kimchi but not overpower it. If you love kimchi or have tried making kimchi yourself and are looking for something to make with it, why not try this recipe? For beginners at making kimchi at home, try "Joi's Homemade Napa Cabbage Kimchi" recipe here.
-1 cup homemade kimchi (see my recipe) or store bought
-1 cup chopped baby bella mushrooms
-1/2 cup chopped yellow onions
-1/4 cup chopped green onions
-4 oz. angel hair noodles or linguine
-2 tbs. minced garlic
-2 tbs. sriracha
-2 tbs. sugar
-2 tbs. sesame oil
-3 tbs. soy sauce
Cook noodles and drain. Mix all ingredients for the sauce in a bowl.
In a pan, add kimchi, mushrooms, and half of sauce to cook for 4 minutes. In a separate pan scramble the eggs.
Add noodles, rest of the sauce, onions, and scrambled eggs to pan and mix well. Serve and enjoy!
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