Kimchi Noodle Bowl (GF)

I LOVE noodle bowls. They are quick, healthy, and delicious. The best part about noodle bowls is that they are put together individually, allowing the most adventurous eaters to share a meal with a more timid eater.

Using kimchi as the base for this noodle bowl makes it a super quick and healthy meal.

• Kimchi is packed with vegetables and flavor, saving a lot of prep time. No need to chop onions, garlic or ginger!
• Add the kimchi after the soup has finished cooking for a probiotic boost! Homemade kimchi is a really simple ferment that is ready after just 3 days.
• You can also find fermented kimchi at your local Korean grocery store or online (affiliate link).

Mix and Match Your Kimchi Noodle Bowl

The best thing about a noodle bowl is that you can change up the toppings to suit your taste and whatever is in your fridge. Here are a few simple ways to change up your kimchi noodle bowl.

1. Make it vegan! Replace the pork and eggs with fried tofu for a delicious vegen noodle bowl.
2. Switch out the pork. Chicken, fish or any cooked meat will work in this noodle bowl.
3. Add more vegetables. More is always better when it comes to vegetables. Throw in some fresh bean sprouts, steamed broccoli or sauted mushrooms.
4. A noodle-free bowl. Switch the noodles for rice, or skip it altogether for a paleo/keto version of this Asian soup.
5. Not-so-spicy bowl. My children love kimchi… but they aren’t that into spicy dishes. We always make them a kid-friendly kimchi, to apease their taste buds.

Kimchi Noodle Bowl

Print Recipe

★★★★★

5 from 1 reviews

This kimchi noodle bowl layers a rich broth over noodles and is topped with eggs, pork, cilantro, and fresh kimchi. It is a delicious way to feature this spicy – salty – sweet Korean condiment!

• Author: Emillie
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: Serves 4
• Category: Soup
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Broth

• 5 cups low-sodium broth
• 3 cloves of garlic
• 2 cm piece of ginger
• 3 Tbsp dulse or wakame flakes
• 1 Tbsp soy sauce
• 1 star anise
• 1 cinnamon stick
• Salt, to taste (will depend on the sodium in the broth)

Toppings

• 1/2 lbs of flat rice noodles
• 1 pork tenderloin
• 4 eggs
• 3 cups of kimchi
• 1/4 cup cilantro
• 1/4 cup green onions
• 1 Tbsp toasted sesame seeds

Instructions

1. Combine the broth ingredients in a pot and allow to simmer for 25 minutes. You don’t need to chop the garlic or ginger, just slice the ginger in half before adding it to the broth.
2. While the broth simmers, cook your noodles. Grill the pork and slice it into strips. Boil the eggs for about 7 minutes (so they are not completely hard). Peel the eggs and slice them in half.
3. Have all the toppings warm and ready before you prepare the bowls. Remove the ginger, garlic, and spices from the broth and divide the broth into 4 bowls. Build the noodle bowls with rice noodles and kimchi. Top with the pork and eggs. Add a pinch of cilantro, green onions, and toasted sesame seeds.

Notes

• I recommend using all the suggested toppings and layering as I have done in the photograph. It’s absolutely delicious! However, feel free to pick and choose your favorite toppings. See the section above for a few ways to mix and match the toppings.
• I haven’t included an amount for salt, because as I generally don’t need to add any. The broth, kimchi and soy sauce are enough. However, if your broth is VERY low-sodium, you may need to add a bit more salt.

Keywords: healthy, probiotic, gluten free, nut free, soy free, Asian-inspired, fall, winter,