This easy recipe also has prebiotic- and probiotic-rich ingredients that help repair and strengthen gut bacteria and support your health and wellness.
Kimchi & Vegetable Noodle Bowls
Prep: 10 minutes
Cook: 20 minutes
- 1/2 (16-oz.) package Our Family® Spaghetti
- 1 tbsp. baking soda (optional)
- 3 garlic cloves, minced
- 1/4 cup thinly sliced red onion
- 4 tbsp. Our Family® Avocado Oil
- 2 tsp. grated fresh ginger
- 1/2 bunch asparagus, sliced
- 1/4-inch-thick diagonally
- 2 tbsp. Our Family® Reduced Sodium Soy Sauce
- 1 1/2 cups kimchi
- 4 Our Family® Large Eggs
- 1 tbsp. black and/or white sesame seeds
- Heat large saucepot of salted water to a boil over high heat. Add spaghetti and baking soda, if using, and cook as label directs to al dente; reserve 1/2 cup pasta water and drain.
- In large skillet, cook garlic, onion, 2 tablespoons oil and ginger over medium heat 2 minutes or until fragrant. Add asparagus; cook 2 minutes or until tender-crisp, stirring occasionally. Add soy sauce, spaghetti and reserved cooking water; cook 3 minutes or until heated through and liquid is absorbed, stirring frequently. Remove from heat; stir in kimchi. Makes about 6 cups.
- In separate large skillet, cook eggs in remaining 2 tablespoons oil over medium heat 3 minutes or to desired doneness.
- Serve spaghetti mixture in bowls topped with eggs and sesame seeds.
Approximate nutritional values per serving (1 1/2 cups spaghetti mixture, 1 egg): 463 Calories, 22g Fat, 4g Saturated Fat, 187mg Cholesterol, 640mg Sodium, 50g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 18g Protein
Chef’s Tip: Adding baking soda to the pasta water makes the water more alkaline, giving the pasta a chewier bite similar to Asian-style wheat noodles. Use this kitchen hack when you have Italian-style pasta in the pantry on stir-fry night!
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