Kimchi Noodles Recipe – Quick, Bold & Comforting in 20 Minutes
By waitrose
Published on March 28th, 2025
Easy
If you're craving something spicy, savoury, and soul-warming, this kimchi noodles recipe is the answer. Inspired by Korean flavours, this quick noodle bowl delivers all the comfort of ramen with the zing of fermented kimchi, creamy soft-boiled eggs, earthy mushrooms, and a rich umami-packed broth — ready in just 20 minutes.
Whether you're a kimchi lover or just starting to explore Korean cuisine, this dish is perfect for busy weeknights or lazy weekends. It’s bold, nourishing, and so easy to put together with a handful of wholesome ingredients.
Why You'll Love This Kimchi Noodles Recipe
This dish ticks all the boxes: it’s comforting, packed with flavour, and effortlessly impressive. You don’t need to leave home or spend hours cooking to enjoy a ramen-style meal. With pre-cooked ramen noodles, store-bought broth, and kimchi (the star of the show), it all comes together quickly while still tasting homemade.
The Kimchi noodles recipe is also a brilliant way to use leftover kimchi sitting in your fridge. This fermented Korean staple adds not just spice, but depth and complexity. Plus, it’s rich in gut-friendly probiotics — a win for your tastebuds and your tummy.
Ingredients (Serves 2)
- 75g frozen edamame beans
- 2 free-range white eggs
- 125g ramen noodles (½ pack)
- ½ tbsp vegetable oil, plus a dash
- 100g kimchi (raw or fermented)
- 500ml ramen broth
- 75g shiitake mushrooms, finely sliced (½ pack)
- 2 salad onions, finely sliced
- 6 seaweed thins, snipped (from a multipack)
Instructions
- Start by cooking the edamame beans as per the packet instructions. In a separate saucepan, bring water to a boil and gently simmer the eggs for 6½ minutes. Transfer them immediately into a bowl of ice-cold water to stop the cooking and keep the yolks perfectly jammy.
- In another pan, cook your ramen noodles for 5 minutes. Once done, rinse under cold water to cool completely, drain thoroughly, and toss with a dash of oil to prevent sticking. Set them aside.
- Wipe out the noodle pan and heat it again with ½ tablespoon of vegetable oil. Add the kimchi and fry for 2 minutes — this wakes up the flavour and caramelises it slightly for an extra kick. Add the ramen broth and shiitake mushrooms, then bring to a boil. Simmer briskly for about 4 minutes, stirring in the cooked edamame at the end.
- Peel and halve the eggs. Divide the noodles between two bowls and pour the hot kimchi-mushroom broth over the top. Add the halved eggs, sprinkle over the salad onions and shredded crispy seaweed thins, and serve immediately.
Final Thoughts
Kimchi is a traditional Korean side dish made from salted and fermented vegetables, usually napa cabbage and radish, seasoned with garlic, ginger, chilli, and fish sauce. It’s bold, funky, spicy, and utterly addictive.
Leftover kimchi is incredibly versatile — think fried rice, grilled cheese sandwiches, or even savoury pies. But in this kimchi noodles recipe, it transforms a simple broth into something truly special. Fermentation adds tang and umami, making the dish rich without needing hours of cooking.
This kimchi noodles recipe proves that a deeply satisfying meal doesn’t need to be complicated. In just 20 minutes, you can bring restaurant-quality flavours into your kitchen with wholesome, punchy ingredients that wake up your tastebuds. Whether you're cooking for yourself or a friend, this bowl of kimchi noodles will warm your belly and brighten your day.
So next time you're eyeing a jar of kimchi in the fridge, give this noodle recipe a try — it might just become your new favourite comfort dish.
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