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Spicy Korean Noodle Soup (quick & healthy)

For all those times you need a spicy Asian noodle fix – FAST! This packs a serious flavour punch. The secret is the juices from the kimchi jar and a good dollop of gochujang, that magical spicy Korean paste you can get "everywhere" these days. To add protein, cook raw prawns/shrimp or fish pieces in the broth (only takes 3 min), or top with slices of BBQ pork
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian cuisine, Chinese, korean
Servings 2 Servings
Calories 365 kcal



  • 4 cups chicken stock/broth low-sodium
  • cup cabbage kimchi
  • 2 tbsp kimchi juice from kimchi tub
  • 3 tbsp gochujang
  • 2 tbsp light soy sauce
  • 2 tsp fish sauce sub more soy
  • 1 tbsp Chinese cooking wine Shaoxing wine
  • 2 slices ginger sliced 0.7cm / 1/3" thick (skin on)
  • 1 large garlic clove smashed


  • 200 g thin fresh egg noodles (or 100g/3.5oz dried –
  • 4 stems choi sum or other Asian greens cut into 7cm / 2.5" lengths, stems separated from leafy part
  • 1 small carrot peeled, cut into thin matchsticks
  • tsp tsp sesame oil toasted
  • ¼ cup finely sliced green onions 1 stem



  • Place all broth ingredients in a saucepan. Bring to a simmer over medium-high heat, then reduce heat so it’s simmering gently. Simmer 10 minutes without a lid.

Cook vegetables

  • Add choi sum stems and carrot to the broth. Simmer for 2 minutes. Add choi sum leaves and simmer for another minute. Stir in sesame oil just before serving.


  • Meanwhile, cook egg noodles in boiling water per packet directions. Drain, give the noodles a quick rinse under tap water. Shake off excess water well.


  • Divide noodles between bowls. Top with the vegetables. Pick the garlic and ginger out of the broth, then broth pour over the noodles. Sprinkle with green onions and serve!
Keyword Asian cuisine, asian food, korean cuisine, noodle dish, noodles, spicy noodles