Preparation time: 5 Minutes
1/2 cup Cabbage Patch Kimchi, packed
2 Tbsp sesame oil
2 Tbsp peanut oil or vegetable oil
2 Tbsp pickled ginger
1 Tbsp gochujang
1 1/3 Tbsp rice vinegar
1/2 sheet dry nori (optional)
2 portions dry ramen noodles
2 Tbsp sesame seeds
2 egg yolks (discard whites, or keep for another recipe)
2 Tbsp chives, finely chopped
Add all ingredients for sauce to a blender, and blend on high until sauce is smooth.
In salted water, cook noodles as instructed but without packaged seasoning, then rinse and drain noodles. Place into a large bowl.
Using a spatula, spoon the sauce onto the noodles, scrapping any excess off the sides. With tongs or wooden spoon toss the noodles in the sauce until they are all covered.
Serve the noodles immediately in two bowls. Top with an egg yolk each, as well as a sprinkling of toasted sesame seeds and chives. It isn’t necessary, but you can also add small sheets of nori, thin pickled vegetables like cucumber, furikake, crushed peanuts or hot sauce for extra texture and flavour..