5 minute Korean noodle bowl

What to cook when you don’t have time to cook at all but still want the nourishment of a home cooked meal? Well, I have a little tip/secret up my sleeve. There’s few ingredients which are staples in my fridge and pantry which help me pack a lot of flavor into quick, cheat meals.

I won’t list all my staples, but relevant to this recipe are:

  • tahini (always and forever),
  • homemade kimchi (a must for gut health and flavor – you can try this simple recipe)
  • miso (for the same reasons – gut health and depth of flavor)
  • avocado (when they’re in season)
  • some toasted nut or seed – I toast a heap of them at a time and keep them in an airtight jar to sprinkle on meals (healthy + a crunch factor)

If you add the ingredients above even to simple, plain cooked rice, it will surely transform even plain rice into a beautiful meal. Fact. Tried and tested (with a sprinkle of nori) and enjoyed thoroughly.

I made this recipe on Sunday afternoon when the weather was so hot I could not be bothered to lift a feather, let alone slave above the cook top. It is ridiculously easy and delicious and so quick. It takes the water longer to come to a boil, than it will take you to make this bowl. You’re welcome.

5 minute Korean noodle bowl

Serves 2

Ingredients for the noodles

  • 2 servings of your favorite noodles (I used Korean sweet potato noodles)
  • 2 Lebanese cucumbers, sliced into fine matchsticks
  • 2 medium carrots, sliced into fine matchsticks
  • 1 avocado, cubed
  • 100g chili marinated, ready to eat, tofu (I used the Tallyho one which is readily available in Australia and made with really nice ingredients)
  • 3 TBSP kimchi, finely chopped
  • toasted nuts and seeds to top – I used toasted pumpkin seeds and sesame seeds

Ingredients for the dressing

  • 2 TBSP tahini
  • 1/2 tsp of your favorite chili paste or a sprinkle of chili
  • 1/2 tsp miso (I used red miso)
  • 2 TBSP apple cider vinegar
  • 6 TBSP water


  1. Bring a pot of water to a boil and cook the noodles as per packed instructions. Mine needed to boil for 2 minutes.
  2. Drain and rinse the noodles in cold water and set aside.
  3. While the water comes to a boil, prepare the veggies – chop, slice and dice and add everything to a medium/big bowl.
  4. To make the dressing add all the ingredients to a small bowl and mix together until you get a runny, smooth saucy thing. Pour onto the veggies.
  5. When the noodles are ready, add them to the veggie bowl and toss to cover and mix everything together well.
  6. Divide between 2 serving bowls, top with the seeds and enjoy.

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