Heat Lovers Only: Spicy Kimchi Noodles


kimchi noodles

If you love heat as much as I do, then every once in awhile you find yourself adding jalapeños, tabasco, and sriracha to things that probably don’t need that extra spice to get your spice fix.

I think my love for spice started with this one Korean restaurant near my grandparents’ that we frequently visited when we had large family gatherings. The restaurant sells hot tofu stews alongside raw eggs and steamed rice and gives three spice options – mild, medium, spicy. My grandma, the eager one, always said “very spicy.” The waitress would go around the table taking everyone’s order, and of course I refused to be the “mild” order with all the disapproving looks. Over time, both my tolerance and love for spice went up and here I am with this spicy noodle dish!

Spicy Kimchi Noodles


  • 2 boneless pork chops, thinly sliced
  • 2 cups of kimchi, along with its juices
  • 1 onion, thinly sliced
  • 3 garlic cloves, sliced
  • 2 green onions, chopped
  • 1 box of fettuccine (or glass noodles or rice noodles depending on what you prefer. I tend to like thicker noodles)
  • Kosher salt
  • 3 handfuls of baby spinach
  • Marinade (3 tbsp. of oyster sauce, 3 tbsp. of kimchi juice, 1 tbsp. of toasted sesame oil, 3 garlic cloves crushed)
  • Sauce (3 tbsp. of gochujang or Korean spicy paste, 1 tsp of sugar, 2 tbsp. of water)


  1. Mix pork slices, kimchi and its juice, onion slices, and marinade in a large bowl. Marinade at room temperature for 20-30 minutes.
  2. Bring a large pot of water to a boil. Add kosher salt when it's almost boiling and cook fettuccine or noodles according to box instructions. Make sure to stir frequently to avoid noodles sticking. In the last minute of cooking, add spinach to the pot and cook for 1 minute along with noodles. Drain noodles and spinach.
  3. Heat vegetable oil in a large wok or deep skillet over medium high heat. Add garlic slices and heat until browned. Add all of the pork mixture into the wok. Heat until pork slices are cooked through, stirring occasionally. Turn off heat.
  4. Add drained noodles and spinach to the kimchi pork in the wok. Add sauce and green onions. Mix well.

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