A 20-minute recipe for instant noodles in a high protein creamy kimchi sauce topped with fried eggs. The secret ingredient? Low fat cottage cheese is blended with kimchi to create a protein and probiotic loaded sauce. Just trust me on this one!

creamy kimchi noodles in a bowl with chopsticks and garnished with a fried egg, chili oil, toasted sesame seeds, and sliced green onion

This is my latest in a series of recipes using Trader Joe’s knife cut squiggly noodles to make “upgraded” instant noodles. It’s the second that uses a blended cottage cheese sauce, with the first being creamy gochujang noodles. Those are topped with crispy sesame ground beef that would work really well with these kimchi noodles. In case you wanted to add a bit more protein.

I recommend stocking up on these noodles so you can make other dishes like teriyaki turkey noodles, sticky garlic chicken noodles, and steak noodle bowls.

I’ve kept it short today so let me know in the comments if you have a question about the recipe card below or any ingredients. I hope you enjoy these noodles!

Until we share a Meatless Monday again. – Mason

Creamy Kimchi Noodles

Instant knife cut noodles in a creamy blended cottage cheese and kimchi sauce topped with a fried egg.

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Servings

Calories: 480kcal

Author: Mason Woodruff

Ingredients

2 packs (95g each) Trader Joe's Knife Cut Squiggly Noodles see notes for substitutes
2 large Eggs
2 Green Onions thinly sliced
1 teaspoon Toasted Sesame Seeds

For the Creamy Kimchi Sauce

¾ cup (170g) Low Fat Cottage Cheese
¾ cup (170g) Kimchi
2 Tablespoons Water
2 Sauce Packets from the Noodles

Instructions

Bring water a boil for the noodles.
Blend the cottage cheese, kimchi, sauce packets, and 2 tablespoons of water together until smooth.
Cook the noodles for 3 minutes. Reserve about 1 cup of water from the noodles and drain the rest.
Add the noodles back to the pot over low heat with the blended sauce and about half the sliced green onion. Use the reserved water as needed to bring the sauce and noodles together. (I used about 1/3 cup.) Salt and pepper to taste and keep warm over low heat while you prepare the eggs.
Use cooking spray or a teaspoon of olive oil to fry two eggs in a separate pan.
Plate the noodles and top with the fried eggs, remaining sliced green onion, and toasted sesame seeds. (I like adding a little chili oil, too.)

Notes

Momofuku sesame miso noodles or soy and scallion noodles are the closest substitute I’ve tried for the TJ’s noodles. If you’re using an instant noodle without a sauce packet, add 1-2 teaspoons of toasted sesame oil and a tablespoon of low sodium soy sauce or coconut aminos to the cottage cheese and kimchi sauce.

Nutrition