Quick, Spicy, and So Comforting: Fishcake Kimchi Noodles
This weekend was Kimbap Day! Whenever I have kimbap, I usually crave fish cake soup or warm noodles on the side.
Since I had some leftover fish cakes and egg strips from making kimbap, I decided to whip up a super quick and easy fish cake Kimchi Noodles—literally done in 5 minutes!
It turned out way better than I expected, so of course, I had to share the recipe!
🍽️ Ingredients
- Fish cakes
- Kimchi
- Somyeon (thin wheat noodles)
- Broth cube (dashi stock cube) - 1 coin
- Soy sauce - 1 tbsp
- Sugar - 1 tbsp
Here is the product we used for Somyeon (thin wheat noodles).
That’s really all you need!
But since I had leftover egg strips and perilla leaves from my kimbap, I used them as toppings—and they paired perfectly with the noodles.
How to Make It
- Chop the fish cakes and kimchi into small pieces. In a pan, add 1 tbsp soy sauce and sugar stir-fry them for extra flavor.
- Boil water and add 1 coin broth, somyeon, and the stir-fried fish cakes & kimchi.
Somyeon’s cooking time is shorter than general pasta noodle. Boil it for about 3 mins and make sure to wash with cold water (for better texture).
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Season with soy sauce, salt, or fish sauce, depending on your taste.
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Top with egg strips and perilla leaves for extra flavor (optional but highly recommended!).
If you ever have leftover fish cakes & kimchi, definitely give this a try—it’s ridiculously easy and beyond delicious!