Kimchi noodles

Kimchi noodles

Who says you have to go out for ramen? Here’s how to make your own in 20 minutes.

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  • Serves2
  • CourseLunch
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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  • 75g frozen Essential Edamame Beans
  • 2 British Blacktail Medium Free Range Eggs
  • ½ x 250g itsu Ramen Noodles
  • ½ tbsp vegetable oil, plus a dash
  • 100g kimchi (we used Vadasz Raw Kimchi)
  • 500g pack Itsu Classic Ramen Brilliant Broth
  • ½ x 150g pack shiitake mushrooms, trimmed and finely sliced
  • 2 Essential Salad Onions, finely sliced
  • 6 Itsu Crispy Seaweed Thins taken from a 4 x 5g pack, finely snipped


  1. Cook the edamame beans according to pack instructions. Bring a large saucepan of water to the boil, add the eggs and simmer for 61⁄2 minutes, then drain and put in a bowl of ice-cold water. Meanwhile, bring another pan of water to the boil, add the noodles and simmer for 5 minutes. Once cooked, rinse under cold water to cool completely, drain well, then toss with a dash of oil to stop them from sticking and set aside.

  2. Rinse out the pan; return to a medium-high heat with 1⁄2 tbsp oil. Add the kimchi and fry for 2 minutes, then add the ramen broth and shiitake mushrooms. Bring to the boil, then simmer briskly for 4 minutes, adding the cooked edamame at the end. Meanwhile, peel and halve the eggs.

  3. Divide the noodles between 2 large bowls and pour over the piping hot broth. Top with the halved eggs, salad onions and seaweed. Serve immediately.

Cook’s tip

Leftovers: Kimchi 

A traditional Korean accompaniment of salted, fermented vegetables, kimchi has a punchy, piquant flavour that makes a great addition to fried rice, toasted cheese sandwiches, gratins and scrambled eggs.


Typical values per serving when made using specific products in recipe


1,944kJ/ 463kcals



Saturated Fat












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