Kimchi Stir Fry with Rice Noodles

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

8 ounces rice noodles (cooked and rinsed)

3 tablespoons vegetable oil

2 baby bok choy (chopped)

3 scallions (white and greens separated)

1 cup kimchi (chopped)

2 tablespoons soy sauce

2 tablespoons gochujang sauce

½ lime (juice only)

1 tablespoon brown sugar

Sesame seeds (garnish)

½ cup mayonnaise

1 teaspoon stir fry sauce (from above)

1 teaspoon lime juice

Directions

Cook rice noodles according to package. Drain and rinse well with cold water. In a small bowl, mix together the gochujang, soy sauce, lime, and brown sugar for a quick stir fry sauce. (The sauce is optional and you can just season with soy sauce if you want.)

Roughly chop bok choy, scallions, and kimchi and set aside.

In wok or large skillet, add vegetable oil over medium-high heat.Once oil is hot, add bok choy and toss for a minute or two. Then add scallions and kimchi and continue to stir-fry for a minute or two.

Add cooked noodles and sauce and toss together. Cook for a minute or two and then divide between plates.Garnish each plate of kimchi stir fry with sesame seeds and drizzle with mayonnaise sauce.

Nutrition

• Serving Size: 1 bowl
• Calories: 521 kcal
• Total Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.1 g
• Cholesterol: 12 mg
• Sodium: 966 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 4 g