Cheesy Kimchi Noodles

By Lara Lee

Total Time: 20 minutes
Rating: 4(1,464)
Notes: Read community notes

Instant ramen ranks highly among comfort foods because it can be quickly prepared and those little seasoning packets provide lots of flavor with minimal effort. No packets are used in this recipe, but the addition of gooey, melted Cheddar and funky fermented kimchi makes the dish even more satisfying. Sautéed scallions and garlic balance out the spicy Sriracha, soy and sesame sauce, while the runny yolk from a crispy fried egg adds richness and mellows the spice. The cheese becomes sticky as it cools, so these noodles are best served immediately while still warm and glossy.

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Ingredients

Yield:2 servings

For the Noodles

6ounces dried instant noodles (see Tip)
1½tablespoons canola oil, plus more for coating cooked noodles
2eggs
5scallions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
½(packed) cup kimchi, sliced
3garlic cloves, peeled and finely chopped
1tablespoon black (or white) sesame seeds, plus more for garnish
½cup grated Cheddar

For the Sauce

2tablespoons Sriracha
1 to 2tablespoons soy sauce
1tablespoon sesame oil
1tablespoon Shaoxing wine

Ingredient Substitution Guide

Preparation

Step 1
Bring a medium saucepan of water to a boil over high. Add the noodles and cook according to the package instructions until tender but still springy, about 2 to 3 minutes. Transfer to a colander and rinse in cold water until cool, then toss with a splash of canola oil to prevent the noodles from sticking together. Set cooked noodles aside.
Step 2
Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
Step 3
Set a medium nonstick skillet over high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned, 2 to 3 minutes. Transfer to a plate.
Step 4
In the same skillet, heat the remaining 1 tablespoon canola oil over medium-high. Add the scallions, kimchi, garlic and sesame seeds, and cook for 1 minute until just softened, stirring frequently. Add the noodles and sauce, and toss to combine for 1 minute. Stir in the grated cheese until it melts. Turn off the heat.
Step 5
Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.

Tip

If you can’t find plain instant ramen noodles, you can also use two individual 3-ounce ramen packages, discarding the flavor sachets or saving them for another use.

Ratings

4 out of 5

1,464 user ratings

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Cooking Notes

han2 years ago

Reminds me of a childhood classic from the 80s. Kraft Mac & Cheese w/ Kimchi. Used to make it when mom wasn't home. In the ensuing decades, I've never heard anyone else even think of this ghastly contraption, but the creamy/salty cheddar plus the vinegary kimchi is a highly under-rated combination. If by chance there was a opened pack of Hebrew Nationals in the meat drawer, the combination of these 3 square pegs was all i needed til mom came home. Discomfiting comfort food.

Tiffany2 years ago

If you can’t find Shiaoxing wine, substitute a mix of dry vermouth and rice vinegar. Use no more than a half teaspoon of rice vinegar. The rest should be vermouth.

MtnNewf2 years ago

Dry sherry should work

MM DC2 years ago

I was wondering what to have for lunch when this popped up. I had every ingredient and have had other noodle recipe in Cooking for WFH pandemic lunches, so tried it. Followed it exactly and it was fast and easy, and not amazing, but pretty darn good. Perfect spice level. The shredded cheese did not make it cheesy at all, which is good. It simply melted into the sauce to add texture and depth of flavor, much like the American cheese slices in the 'perfect instant ramen' also on the site.

mattman2 years ago

Instead of frying the eggs, I kept the noodle cooking water and used it to poach them.

Arden2 years ago

When I saw kimchi and cheese together it made me pause a little so I knew I had to make it. I’m not sure what I expected, but it is amazing! I would probably add a little bit more than a packed half cup of kimchi, maybe some matchstick carrots or snow peas or baby bellas, to fill it out a little. The chili sauce comes through really strongly, so if you’re sensitive you might want to add a little bit at a time.

schmohawk2 years ago

This would probably be my last meal.

Dick T.2 years ago

This is one of those lick-the-plate-clean kind of a recipe. Simply outstanding! I had spicy Napa Cabbage Kimchi in the fridge and that kicked the heat level up a delightful notch. Took the hint that you could use Sherry instead of the Shaoxing wine. Will definitely be having this again!

Scott M2 years ago

Cheesy kimchi noodles was quick, easy to make, and impressively delicious. Cook an extra egg, and this recipe served and satisfied three adults. One diner (a chef) commented that the cheese stood its ground alongside the kimchi. I suggest using a sharp cheddar. If your rendition of this recipe was too salty, I would recommend tracking down the source of salt. Could it have been the brand of kimchi? With about a tablespoon and a half of shoyu, ours was not too salty. Spicy kimchi next time!

Danielle2 years ago

Yum. I knew I would like this and wasn't disappointed. Got my noodles from a Maruchan package and halved the recipe -- spouse is sadly not into kimchi so this made a rich, piping hot dish for one on a night he had other leftovers. Next time I'll remember the scallions and will ease up just a little on the sriracha. Used sherry with a little hit of rice vin for the wine.

my favorite1 month ago

This is officially one of my go to recipes. I use half the sriracha, and highly recommend adding some mushrooms.

comrade2 months ago

I got a giant box of top ramen to work my way through. I made this while drunk, to prove it's simplicity! Simple doesn't always mean basic flavors though. Beautifully delicious layers of spicy, savory etc. Definitely will keep remaking this.

how i made it.2 months ago

This is delicious and simple. I sometimes add greens or chunks of cooked chicken stretch it.

Sidrah2 months ago

I love this dish SO much. I've made it many times and variations are delicious. Today the only cheese I had in the house was pepper jack and it was outstanding.

robin3 months ago

Amazing! Rich, spicy, balanced. If I got this in a restaurant, I’d be thrilled and it took 20 minutes to make. I didn’t have the wine and used mirin. I also soft boiled the eggs. Excited to have this in my rotation.

Mark3 months ago

Huh? This recipe was so offbeat, I knew I had to try it. Asian food with dairy? Well. I did it. And it tastes like something a teenager would make for himself at lunch when his parents weren't home. Edible? Perhaps. But just wrong in so many ways. I love all of the individual ingredients. But they don't play well together. As Nancy Reagan would say, "Just say no."

Brushjl4 months ago

Excellent Ramen! And great way to plow through some kimchi.

GS44 months ago

I don't know if this has already been mentioned but - kraft singles, american cheese melts really well into this kind of application.

bebopizzel4 months ago

Am I the only one that gets confused between whether to use toasted sesame oil and sesame oil? There’s a big difference and I’m always confused which one the recipe is calling for.

alberto5 months ago

This was an interesting recipe, ended up being pretty salty. i think i would try again, but not with a crowd.

Heather5 months ago

Followed recipe as written other than to poach the egg in the pot I cooked the noodles in, allowing me to cook this while cooking the scallion/kimchi mixture so the egg would be hot when served (and not dirty up another pan). I was curious as to how these flavors would meld, and was surprised at just how much I enjoyed it.

Nickie8 months ago

Half the sriacha if your kin chi is actually spicy.

28.5.202311 months ago

Second time cooking this. This time I added Shiitake and a julienne sliced carrot and used a little less noodles. I felt this gave it a nice twist and added some veggies to my day. 🥕

Lorraine G1 year ago

I’ve made this recipe many times. It’s a great pantry meal for those nights you don’t know what to make! Tonight I incorporated a few tips from other reviews/notes. Using Gochujang for heat and butter with the kimchi. At the end, I added sharp white cheddar and a slice of American (deli deluxe IYKYK). Cook over low heat and the dish maintains the cheesy, creaminess. Definitely the best rendition yet!

me1 year ago

Used wayyyyy too much too hot hot sauce. Way too spicy for me to eat. Only use a mild hot sauce, measure it, and probably reduce

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