Feb 1, 2017

When you’re craving kimchi and noodles, this is what you should make

This kimchi shirataki is a low-carb adaptation of a popular Bon Appetit recipe

Like a lot of people who came across Bon Appetit’s Kimchi Udon, I felt a competitive urge to recreate the dish and post it on Instagram. Naturally. I was not alone.

I made my own version last November. 

Swapped chicken broth for a veggie soup base. 7Grains carries a soup paste made from reduced malunggay, turmeric, cloves, and basil. It’s a good option if you’re concerned about sodium. If it doesn’t really matter to you, feel free to switch it up with a chicken bouillon cube. 

Then I threw in shimeji mushrooms for some heft. Mushrooms add a lot of umami, and have a meaty texture, so you don’t feel like you’re missing out on beef or pork. Makes a meal feel much more substantial.

Obviously, the biggest difference here is the noodle. Shirataki, a Japanese tuber known for its low carb content, is almost like a denser bihon. At least, that’s what I tell most people when they ask me what it tastes like. You can find it at Healthy Options, 7Grains, or your local Japanese supermarket. 

I love this dish so much, I’m willing to adopt it and pretend it’s my child.

Proof: This dish was part of my cooking class, when we launched this site. Check us out on IG @nolisoli.ph.

nolisoli eats blog kimchi shirataki noodles
Cooking up a storm with Nolisoli’s Edric and Oliver. OK, fine, more like cooking up a gentle monsoon with Edric and Oliver. They’re a very soothing presence in the kitchen.

Kimchi and Shimeji Shirataki


  • 5 tbsp. unsalted butter
  • 1 pack of shimeji mushrooms
  • 1 cup finely chopped kimchi, including the juice
  • 2 tbsp. gochujang (Korean hot pepper paste)
  • 1/2 cup vegetable broth 
  • 1 lb. shirataki noodles (roughly 3-4 packs)
  • Salt and pepper to taste
  • Dash of sesame oil
  • 4 large egg yolks, room temperature
  • Handful of finely chopped chives
  • 1 tbsp. toasted sesame seeds


  1. Sauté the kimchi and gojuchang in 3 tbsp. of butter, until slightly caramelised. Add the kimchi juice and broth. 
  2. Throw in the shimeji mushrooms (but not in an angry way, like in a playful look-at-me-I’m-cooking way). Reduce sauce for 5 to 6 minutes. 
  3. Prepare the shirataki. Rinse the noodles. Boil in water for about 4-5 minutes. Rinse again. Drain. Toast the noodles in a dry hot pan until excess water evaporates. This should take about a couple of minutes. 
  4. Add noodles to sauce, and mix thoroughly. Finish with the remaining butter and a dash of sesame oil. 
  5. Top each serving with an egg yolk, chives and toasted sesame seeds. 
  6. Serve piping hot. 
nolisoli eats blog kimchi shirataki noodles
The richness of the egg yolk mellowed out the flavors of the kimchi and gojuchang. Although, we did hear some people coughing a little after their first bite. (Sorry, Tracie.) 

Best enjoyed in front of a TV, while binge-watching The Young Pope. (Friends not necessary.)

nolisoli eats blog kimchi shirataki noodles

Non sequitur, but how cute are the Nolisoli aprons?

nolisoli eats blog kimchi shirataki noodles

You can also watch the cooking class from the launch here:

TAGS: kimchi nolisoliph shimeji shirataki noodles


Bea Ledesma

Bea Ledesma is the group publisher of Hinge Inquirer and a columnist for the Philippine Daily Inquirer. She has a dog named George, and spends much of her leisure time photographing him while he naps. You can see more of her dog photos on her Instagram @bealedesma.