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.

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