Kimchi Banquet Noodles recipe - ingredients, nutrition and when to eat it
Kimchi banquet noodles are made with thin wheat noodles in anchovy broth, topped with well-fermented kimchi.
Kimchi banquet noodles are made with thin wheat noodles in anchovy broth, topped with well-fermented kimchi. The light broth pairs with the tangy, crisp kimchi, making this a simple choice for lunch or dinner.
Noodles · 20 minutes to cook
Nutrition (per 773.5g serving): 337.6 kcal · protein 14.1g · carbohydrate 52g · fat 7.6g · sodium 1049.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add a spoonful or two of kimchi juice for a brighter tang.
Tips: Rinse the noodles thoroughly in cold water so the broth stays clear and clean-tasting.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Dried anchovies — 8 g
- Aged kimchi — 60 g
- Kelp — 3 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 500 ml