Kimchi Biang Biang Noodles

Serving Size 2

Prep Time 5 mins

Cook Time 5 mins

Difficulty Easy

Ingredients

  • 2 servings fresh Flat or Wide Chinese wheat noodles
  • 1 stalk scallion, chopped
  • handful cilantro, chopped
  • sesame seeds for garnish

Szechuan Garlic Chili Oil Sauce

  • ½ package Nasoya Mild Kimchi, minced 
  • 3 cloves garlic, minced
  • 1 to 2 Tablespoons Szechuan chili flakes 
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon dark soy sauce 
  • 2 to 3 teaspoons Chinese black vinegar
  • ½ teaspoon ginger, grated
  • ¼ teaspoon salt or to taste
  • ¾ teaspoon sugar (optional)

Preparation

  1. Garlic Chili Oil: Saute garlic and kimchi with vegetable oil in a small pot until it becomes fragrant. Remove from the heat and add the rest of the sauce ingredients into the pot.
  2. Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
  3. Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
  4. Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

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