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Kimchi Noodle Bowl

Kimchi noodle bowl is gluten-free, probiotic and delicious

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!

Ingredients

Units Scale

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,