DIY Spicy Kimchi Beef Instant Noodles Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated February 26, 2019

Why It Works

  • All the convenience of a package of instant noodles, but with better ingredients and better flavor.
  • By keeping the scallions separate from the rest of the ingredients, you can stir them into the hot soup for bright, fresh, layered flavor.
  • Beef jerky reconstitutes into meaty bites in boiling water, while also adding flavor to the broth.

This pot of noodles, flavored with kimchi, mushrooms, and beef, can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh-scallion packet, and you've got a hot lunch ready.

20140929-instant-noodles-diy-recipe-kimchi-beef-15.jpg
DIY instant noodles made with fresh ingredients. Just add boiling water, and you've got lunch. . Photograph: J. Kenji López-Alt. Video: Natalie Holt

Recipe Details

DIY Spicy Kimchi Beef Instant Noodles Recipe

Prep 10 mins
Active 5 mins
Total 10 mins
Serves 4 servings
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Ingredients

  • 4 tablespoons (60 ml) high-quality beef base, such as Better Than Bouillon

  • 2 cups kimchi with juices

  • 4 tablespoons (60 ml) chili-garlic sauce (more or less to taste)

  • 1 cup thinly sliced shiitake mushroom caps

  • 4 ounces (110 g) beef jerky, cut into 1/2-inch squares

  • 4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note)

  • 1 cup thinly sliced scallions

Directions

  1. Divide beef base, kimchi, chili-garlic sauce, mushrooms, beef, and noodles between 4 resealable glass jars. Divide scallions between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.

  2. When ready to serve, remove scallion packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, and serve.

Notes

Dry Thai or Vietnamese rice noodles can be used with no prep. Alternatively, use precooked and chilled ramen-style noodles or fresh Italian pasta. Cook the fresh noodles in boiling water for 1 minute, shock in cold water, drain well, toss with 2 teaspoons (10ml) oil until coated, then proceed with step 1.

Special Equipment

4 resealable 1-pint glass jars

This Recipe Appears In

Nutrition Facts (per serving)
296 Calories
9g Fat
38g Carbs
17g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 296
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 17%
Cholesterol 24mg 8%
Sodium 3293mg 143%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 17g
Vitamin C 15mg 75%
Calcium 66mg 5%
Iron 5mg 25%
Potassium 582mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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