Rich, spicy, and keto-friendly comfort with a silky yolk on top.
Creamy Kimchi Noodles
This bowl brings together everything I crave on an OMAD day: heat, creaminess, texture, and depth. Kimchi adds funk and bite, the cream brings it all together, and the yolk? Pure luxury. Rinse and dry-fry those shirataki noodles well first — it makes all the difference.
Note: The noodles used here are a full pack (approx. 200g), making this a proper meal for one.
Ingredients
| Metric | US | Ingredient |
|---|---|---|
| 200 g | 7 oz | Shirataki noodles (1 full pack) |
| 60 ml | ¼ cup | Heavy cream (or unsweetened almond cream) |
| 30 g | 1 oz | Kimchi, chopped |
| 1 | Egg yolk (for topping) | |
| 2 | Low-carb sausages, sliced | |
| 30 g | 1 oz | Mushrooms, sliced |
| 1 | Spring onion, finely sliced | |
| 1 tsp | 5 ml | Sesame seeds |
| 1 tsp | 5 ml | Homemade chili oil |
| Salt and pepper, to taste |
Instructions
- Rinse shirataki noodles thoroughly and dry-fry in a hot pan until firm and lightly golden. Set aside.
- In the same pan, sauté sliced mushrooms and sausage until browned.
- Add chopped kimchi and cook for 1–2 minutes until fragrant.
- Pour in the cream and let it simmer briefly. Season with salt and pepper.
- Add the noodles and toss to coat evenly.
- Plate in a wide bowl. Top with a raw egg yolk, sliced scallions, sesame seeds, and a drizzle of chili oil.
Tip: Add a dash of soy sauce, toban djan or a bit more gochugaru for extra umami and heat if needed.