Until Robin started kindergarten last fall, I never really understood the allure of 30-minute meals. Before then we lived with my parents and I stayed home with my two pre-schoolers. By dinnertime, I was so excited to do something other than play Barbies or watch another round of Octonauts, I had 3 other adults (a dad and 2 grandparents) who were stoked to play with the kids, my dad loves cooking as much as I do so we worked together, and my mom always did the dishes. I never minded spending an hour cooking dinner with my dad with no impending clean up – and, as much as I love being a stay-at-home-mom, it was often the highlight of my day.
Of course, seasons change. We now live 28 whole minutes away from my parents, Robin’s in kindergarten all day, I’m only cooking for two adults, the kids have evening activities that make dinner complicated, and though I require everyone to do their part, I end up with the bulk of the dishes, too. While we were adjusting, we ended up picking up a lot of takeout, which was so great when we were 23, but at 33 your body just doesn’t handle Taco Bell like it used to. So here we are, renewed interest in 30-minute meals.
On Wednesday nights, Robin has a Daisy Troop meeting that lasts an hour 5 minutes from our house starting at 6. Eating at 5:30 is too early, and 7:30 is too late, but by the time I’ve dropped her off, chatted with the moms, and driven home, I’ve only got 40-minutes max to cook and eat before I have to leave to pick her up. My 6-year-old does not handle late pickups well.
Enter Kimchi Noodles – which can be cooked, start to finish, and eaten by me, a notoriously slow eater, in 40 minutes. If you love kimchi, noodles, and runny eggs, this meal is for you. As much as I like to brag about my kids loving a wide variety of foods, this dish is spicy and I won’t subject my kids to fermented vegetables yet, so they get macaroni and cheese at 5:30. Kimchi, gochujang, and udon noodles can be a bit hard to find, but they last forever, so stock up and you can bust this out when all you’ve got is eggs to work with.
9 oz. dry wide udon noodles (they come in a pack with 3 little portions – you only need one per person, so I either cook the 3rd for leftovers or save it for next time)
3 T butter
1 cup or so of kimchi (I use Mother-In-Law Kimchi – which is absolutely the best I’ve had and I use about half a jar) and some of the kimchi juice.
2-3 T gochujang paste, depending on how spicy you want to go.
1/2 cup of any kind of broth or water
optional: broccoli, green onions, and/or sesame seeds – but it’s fine without any of those.
- Start the water boiling for the noodles and cook according to package directions (usually about 4 minutes. In a large skillet or dutch oven, melt 2T of the butter over high heat and roughly chop the kimchi. When the butter starts to sizzle, add the kimchi and gochujang and stir everything together. If you’re using broccoli, add it here and cook with the kimchi mixture for about 5 minutes until nice and caramelized.
- Turn the heat down a little, add the broth and whatever leftover kimchi juice you have to the kimchi to deglaze the pan. Continue cooking until the noodles are done. Drain the noodles and add them to the kimchi mixture and stir and cook it all together while you do the eggs.
- In a small frying pan, melt a pat of butter over high heat, then crack in the egg and cook until the edges are set (around a minute). Flip the egg and count to 10, then serve over the noodles (my husband likes 2 eggs, I usually only like one).
- Garnish with some sliced green onions or sesame seeds if you’ve got them.