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Green bowl filled with stir-fried noodles and vegetables on a white and green tea towel. In the distance, a wooden cutting board with various small bowls and ingredients.
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Spicy Garlic Noodles with Kimchi & Veggies

Inspired by a recent cooking class, these Spicy Garlic Noodles with Kimchi and Veggies make for a quick, easy and flavourful dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Korean
Keyword: easy, Noodles, Spicy, Vegetarian
Servings: 2 people

Ingredients

  • 1.5 cups rapini, chopped
  • 1.5 cups baby bok choy, chopped
  • 1 cup kimchi, finely diced
  • 2 cloves garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 8 oz. (~230 g) rice noodles
  • 1 tbsp sesame oil
  • 1 tbsp Sambal Oelek
  • 1 tbsp soy sauce
  • 1 green onion, chopped
  • 1 tbsp peanuts, chopped
  • 1 tbsp sesame seeds
  • juice of 1/2 lime

Instructions

Prep veggies

  • Chop rapini and bok choy into 1-inch sized pieces. Set aside.
  • Dice kimchi. Set aside.
  • Chop garlic and ginger. Set aside.

Cook noodles

  • Cook rice noodles according to package instructions (these are always different). I cooked mine in boiling water for around 7-9 minutes. Taste to test doneness, but remember they will continue to cook a bit once added to the pan.
  • Before draining noodles, reserve a mug of starchy water.

Put it all together

  • In a wok or frying pan with high sides, heat sesame oil on medium-low.
  • Once hot, add garlic and ginger. Cook for 1-2 minutes or until fragrant.
  • Add sambal, soy sauce and kimchi. Bring temperature up slightly and allow sauce to thicken (1-2 minutes).
  • Add rapini and bok choy. Cook until tender (3-4 minutes).
  • Meanwhile, chop green onions and peanuts.
  • Add noodles to the sauce and veggies. Add in 1/2 mug of the water from noodles.
  • Cook until sauce coats noodles (about another minute).
  • Top with green onions, sesame seeds, chopped peanuts and lime juice.