CHEESY KIMCHI NOODLES

Cheesy Kimchi Noodles image

Provided by Lara Lee

Time 20m

Yield 2 servings

Number Of Ingredients 12

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

Steps:

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.
Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
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.
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.
Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.