Homemade Kimchi Noodles & A Special Giveaway

I've been obsessed with kimchi since I was a child. I eat it with everything. Even Korean sweet potatoes. My mom introduced it to me when I was about two or three years young.



My son now requests kimchi. But only the kind thats been fermented well. The other day, I made him a cheesy pasta and lentil dish (which he normally likes) and he asked for rice and kimchi. So what did I do? Of course I gave him kimchi with his pasta and lentil dish. It was quite tasty together and my son enjoyed it too.



Kimchi is one of those items that's always in my fridge along with ketchup, mustard, Sriracha and Chile Garlic Sauce. And it rarely spoils or is ever thrown out.



Do you see a pattern here? Kimchi has pretty much made an appearance in some of my favorite things such as Pizza's, Biscuits and straight up Korean style Sautéed Kimchi with Pork Belly to your buttery Puff Pastry, and now Noodles. Really, the possibilities are endless. I've been itching to make these noodles and I'm glad I did. Like most flavored noodles, the addition of kimchi isn't overpowering. But it does add the essence of kimchi.



Printable Recipe

Ingredients

1 Cup Kimchi, Squeezed of its juices (you could leave more juice for more flavor and add water as necessary)

2-1/2 Cups All Purpose Flour and extra

2 Eggs

1-2 tbsp of water as needed

1/2 tsp Sesame Oil



Directions

1. Take about a cup of kimchi and squeeze as much juice out as possible. Or leave more of the juice in and add less water. Purée in your food processor, set aside. Add the flour to a large food processor and add the puréed kimchi and process until even in color.





2. Add the eggs, water (if necessary) and sesame oil and process until a dough forms add more flour to the dough if it seems wet and add more water if the dough seems dry. Remove and place on a lightly floured surface area. Knead (add more flour if the dough is sticky) until the dough is smooth and soft. Set aside to rest covered for about 15-20 minutes.





3. Cut the dough into five equal pieces, lightly flour & flatten and run through pasta machine or by hand. I ran mine though my KitchenAid Pasta attachment on level 1 a couple of times, folding in half each time then running the dough through the machine. Add more flour to the dough if it seems wet before running it through the pasta machine. Switch the pasta machine to level 2 and run the pasta through a couple of times. Repeating process through level 4. Stop. Lightly flour the pasta sheet on both sides and set aside. Roll out the remaining dough through the pasta machine.





4. Once you have made your pasta sheets its time to cut the pasta. I used my KitchenAid fettucini attachment. Catch the cut fettucini in a large bowl and lightly dust the noodles with flour and toss so they don't stick. You can also cut by hand.





5. Bring a salted pot of water to a boil. Add the fresh kimchi pasta and allow to cook, stirring occasionally for about a minute or so, or until the noodles float. Drain and set aside.





I used the baked chicken from this dinner, to make the broth. I added to it just enough water to cover the leftover chicken. Bring to boil, lower to medium/low and allow to simmer for about 45 minutes until broth becomes creamy in color. Discard chicken and if you wish pour the broth through a mesh sieve.



I added some scallions, salt and pepper to the broth along with the kimchi noodles. Add a dab of sesame oil if you wish. By the way, you could use any broth or sauce you would like.





The chicken broth is perfect for a cold day. The ginger and garlic really gives this simple to make broth, a fresh and light flavor. The soft, chewy and unbelievably fresh homemade kimchi noodles was better than any pre made/packaged noodles I've ever tasted. Immediately freeze the fresh noodles into your desired serving sized portions in an airtight container for easy storage and use. I urge you to make your own homemade noodles. You'll be instantly hooked. I promise. Enjoy!