Kimchi Instant Noodles

Yet another silly attempt of a very old recipe in my cupboard. This is a very simple take of Korean fusion instant noodles, with a mix-in of fresh kimchi and freshly roasted pork slices to make our servings of instant noodles less boring and more flavourful.


  • Koka instant noodles: 2 packs
  • Water: 450ml
  • Chicken stock cube: 1/2
  • Oil: 2 tbsp
  • Garlic: 1 clove, finely chopped
  • Onion: 1/2, finely chopped
  • Pork mince with bean paste (香菇肉酱): 1/2 can (90g)
  • Kimchi: 100g
  • Roast pork (optional): 100g, sliced
  • Egg (optional): 2, fried into sunny side ups
  • Japanese seaweed: a handful, julienned


  1. Cook noodles with water and chicken stock cube.
  2. Scoop noodles into two serving bowls and set stock aside.
  3. Heat oil in wok. Saute garlic and onions till fragrant.
  4. Stir in bean paste to combine. Scoop in equal portions on top of noodles.
  5. Top with kimchi, roast pork and sunny side up.
  6. Pour chicken stock into bowls just before serving.
  7. Garnish with Japanese seaweed to serve.


  • This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.

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