Khmer noodle with Korean Kimchhi

korean kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables offer similar tanginess with less cost.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while being vegetarian.

Soak rice noodles in warm water until softened, about 20 minutes.

Drain and rinse the noodles under cold water to stop cooking.

Heat vegetable oil in a large pot over medium heat.

Add minced garlic and diced onion; sauté until fragrant, about 2-3 minutes.

Add sliced carrots and bell peppers; cook until tender, about 3-4 minutes.

Stir in chopped cabbage and cook until wilted, about 2-3 minutes.

Add the soaked noodles to the pot and toss to combine with vegetables.

Pour in soy sauce, fish sauce, and sugar; mix well until noodles are coated.

Add Korean kimchi and stir gently to combine without breaking the noodles.

Season with black pepper to taste; cook for another 2-3 minutes until heated through.

Remove from heat and garnish with chopped green onions and cilantro.

Serve with lime wedges on the side for squeezing over the dish.

Cooking Techniques

Equipment Needed

Spice Level: