Kimchi Noodles

Serves 2

Time 15 minutes

Ingredients

1 tbsp avocado oil 

2 Asian shallots (spring onions), trimmed and finely sliced 

4 cloves garlic, peeled and minced 

2 tsp grated ginger 

1 cup enoki

1 red capsicum, seeds removed and flesh finely sliced 

1 cup chopped cabbage 

1 cup finely sliced snow peas 

1 cup green beans, trimmed and cut into 5mm pieces 

1 cup kimchi, chopped 

4 x zucchini, approximately 800g, spiralled 

Sesame seeds, to garnish

Noodle Sauce

1 tbsp soy sauce 

1 tbsp honey 

2 tsp mirin (optional)

1 tbsp chilli sauce or sriracha 

1 tsp white miso paste

Method

Whisk together the ingredients for the noodle sauce and set aside. Heat a wok or large frypan on low to medium heat and add avocado oil to coat. 

Add shallots, garlic and ginger and cook for 1-2 minutes until they are fragrant and lightly softened, then add the enoki, capsicum, cabbage, snow peas and green beans and cook for about 3-4 minutes so they are cooked but crisp. Increase the heat to medium-high. 

Make a well in the middle of the pot, add the zucchini noodles and toss. Then add the kimchi and noodle sauce and toss together to cook for another 2-3 minutes. Divide between bowls and top with some extra sesame seeds and chilli if desired.