Korean Stir-Fry with Kimchi

Korean Stir-Fry with Kimchi

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 15, 2019.
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Ingredients

Noodles

  • 2 eggs
  • 1 pack vermicelli noodles
  • 1 carrot, cut into matchsticks
  • 1 capsicum, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup frozen edamame
  • 1/2 pack Japchae sauce
  • 1/2 pack baby spinach

To Serve

  • 1 pack sesame seeds
  • 1/2 pack Japchae sauce
  • 1 pack kimchi

Steps

  1. Bring a kettle to the boil. Cook eggs. Heat a drizzle of oil in a pan on low heat. Separate egg white and yolk into separate bowls. Whisk, then cook white in pan for 2 minutes. Remove white from pan and cook yolk. Slice eggs into strips.
  2. Cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain.
  3. Prep & cook vegetables. Heat a drizzle of oil in a pan on high heat. Cook vegetables, except spinach, for 4-5 minutes, until tender. Pour over first measure of Japchae sauce and simmer for about 1 minute, until sauce has thickened slightly. Remove pan from heat, add spinach and stir well.
  4. Serve noodles and veggies topped with eggs, sesame seeds, remaining Japchae sauce and kimchi.

Nutritional Information

Energy 2260 kj
540 kcal
Protein 19.5g
Carbohydrate 78.4g
Fat 14.6g