I call these kimchi noodles my Korean-style pasta. I came up with them in July 2026: rice vermicelli stir-fried with kimchi, then a good handful of Italian basil to finish. A little bridge between Korea and Italy, two cuisines I love.
Kimchi is the fermented cabbage with chili that you find on every Korean table. It is tangy, spicy and full of flavor, so there is almost nothing to add. I’ll admit I bought mine on Amazon, but it is also easy to find in Asian grocery stores.
Basil might sound surprising, but its freshness goes really well with the heat of the kimchi. It’s the kind of dish I make when I’m short on time: four ingredients, one pan and it’s ready in 20 minutes.
The story of that day: 🇫🇷 Phalsbourg - Rehearsals on Place d’Armes and Korean-style noodles
The recipe
My recipeIngredients
- 200 g rice vermicelli
- 250 g kimchi
- 3 tbsp kimchi juice
- 1 bunch fresh basil (about 20 g of leaves)
- 2 tbsp neutral oil
Method
- Cook the rice vermicelli for 3 to 4 minutes in a large pot of boiling water, or according to the package. Drain and rinse them quickly under cold water so they don't stick.
- Drain the kimchi, keeping 3 tbsp of its juice. Chop it roughly with scissors or a knife.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the kimchi and stir-fry for 3 to 4 minutes, until it starts to brown slightly.
- Add the vermicelli and the kimchi juice. Toss for 2 minutes with tongs, until the noodles are hot and well coated.
- Off the heat, add the basil leaves torn by hand and toss gently.
- Serve right away in shallow bowls, with a few whole basil leaves on top.
Tips and variations
- Taste before serving: the kimchi juice is the seasoning, so add a little more if you like bold flavors.
- Well-fermented, sourer kimchi makes a punchier dish. Young kimchi will be milder.
- Add the basil only off the heat, otherwise it turns black and loses its aroma.
- Leftovers keep for 1 day in the fridge and can be reheated in a pan with a spoonful of water.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.