Sheet Pan Kimchi Noodles Recipe

 Posted on July 7, 2024  |  3 minutes  |  490 words  |  Patria Henriques
Democracy Dies in Darknessclock35 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Hetty Lui McKinnon

Kimchi and instant ramen noodles are two comfort foods that, especially when combined, can become your midweek dinner saviors – a near-effortless answer to the dreaded question “What’s for dinner?” Tossed together and roasted at high heat, the noodles become crispy in parts, while the kimchi turns sticky and caramelized, imparting sweetness and even more intense flavors. Instant ramen noodles make this recipe easy, but for a gluten-free alternative, rice vermicelli would also work. The sugar snap peas are barely blushed with heat, ensuring they remain crisp and sweet, adding a pleasing crunch to the dish. White pepper has a pronounced and distinct flavor profile from black, and is recommended for this recipe.

Some kimchi contains shrimp paste or beef broth, so check labels if you are vegan or vegetarian.

Storage: Refrigerate for up to 4 days; reheat in a skillet over medium heat.

Substitutions: In place of instant noodles, you can use rice vermicelli.

Out of scallions? Try leeks. Not a fan of peas? Make this with asparagus, woody ends trimmed and snapped into 2-inch pieces.

This recipe is featured in the Plant Powered II newsletter. Sign up here.

From cookbook author Hetty Lui McKinnon.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 15 mins| Total: 35 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 450 degrees.

  • Step 2

    Place the noodle bundles in a large bowl and pour enough boiling water to cover them. Soak just until the bundles loosen, 5 to 6 minutes. Drain well and pat dry to remove excess water.

  • Step 3

    Transfer the noodles to a large, rimmed baking sheet, add 2 cups (14 ounces) of kimchi, the scallions, soy sauce and olive oil, and toss until the noodles are coated in the kimchi and its juices. Spread the noodles out evenly to cover the entire baking sheet and roast for about 15 minutes, or until the top of the noodles looks crispy.

  • Step 4

    Meanwhile, in a medium bowl, toss the sugar snap peas or snow peas with a little olive oil and season lightly with salt, tossing again to coat.

  • Step 5

    Spread the peas over the noodles and return the baking sheet to the oven for about 5 minutes, or until the vegetables are still bright green and crisp-tender.

  • Step 6

    Drizzle with the sesame oil and top with the remaining 1/3 cup (2 ounces) of kimchi. Toss gently, taste, and season with additional salt, if desired, and white pepper, to taste.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving (2 cups)

    • Calories

      589

    • Fat

      24 g

    • Saturated Fat

      9 g

    • Carbohydrates

      74 g

    • Sodium

      969 mg

    • Protein

      17 g

    • Fiber

      9 g

    • Sugar

      9 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author Hetty Lui McKinnon.

    Tested by Ann Maloney.

    Published May 29, 2023

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxno52ypsCMqZinZZueuqS0yGalqKeUobK0ew%3D%3D