Stir-fried Spicy Korean Noodles
This is my take on the Korean version of Maggi goreng, Shin Ramyun Goreng. Korean instant noodles dry-fried instead of soup. Jazzed up with Kimchi & seasoned chicken breast, then topped with an over easy fried egg! My absolute guilty pleasure!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 packet of instand korean ramen noodles
- 1 packet of included seasoning
- 1 packet of included dehydrate toppings
- 1-2 tbsp ketchup
- 1/3 cup kimchi and it's juices (roughly chopped)
- 1 chicken fillet (sliced into thin pieces)
- 1 clove garlic
- 2 tsp cooking oil
- 1/4 cup noodle cooking water
- salt and pepper to taste
- 1 fried egg
- 1/4 tsp sesame seeds
- 1 tsp chopped spring onions
Instructions
- 1
Season chicken with salt and pepper.
- 2
Bring a saucepan of water to boil and cook noodles together with dehydrated toppings just shy of al dente. (slightly undercooked)
- 3
In your frying pan, heat oil on medium high heat.
- 4
Add chicken and saute until no longer pink.
- 5
Then add garlic, and kimchi. Stir-fry for 30 seconds.
- 6
Drain noodles, reserving 1/4 cup of the cooking liquid.
- 7
Add noodles to frying pan, season with seasoning pack and ketchup.
- 8
Pour in some reserved cooking liquid if too dry.
- 9
Toss and mix well, and remove from heat.
- 10
Top with egg, sesame seeds, and spring onions.
- 11
Serve immediately.