Kimchi Noodle Joy

This is a great recipe to have when you need a healthy dinner, but fast.
The original recipe and pic are from The Compassionate Kitchen by Gemma Davis and Tracy Noelle. I kept the same ingredients but adjusted quantities slightly to suit my personal taste.
“Using Kimchi is a quick way to add flavor, while also nourishing the digestive system.”



  • 400g Pad Thai noodles
  • 500g spicy kimchi (vegan or regular)
  • 2L vegetable stock
  • 360g enoki mushrooms
  • 150g oyster mushrooms
  • 2 bunches bok choy, washed and roughly chopped
  • 1 large handful parsley, finely chopped
  • 1 large handful coriander, roughly chopped
  • 1 large handful spring onions
  • Oil
  • Salt and pepper, to taste


  1. Prepare noodles as per packet instructions
  2. Roughly chop oyster mushrooms, and trim ends off enoki mushrooms. Heat skillet with oil and brown in batches for 3-5 minutes, until golden. Set aside.
  3. Place half of the stock and half of the kimchi in a large saucepan and bring to a gentle boil. Blend using a stick mixer or food processor.
  4. Add remaining kimchi and stock as well as the cooked mushrooms, cooked noodles, bok choy, parsley, coriander, and spring onions. Season with salt and pepper. Simmer for 2-3 minutes.
  5. Serve into 4 bowls and enjoy!

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