Kimchi Doubanjiang Tuna Noodles (Thanks, ChatGPT!)

📌 Bold, creamy, spicy, tangy, umami-packed stir-fried noodles. ✅ Japanese-Korean-Chinese fusion with a balance of richness, heat, and acidity.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cook the egg noodles according to package instructions. Drain & toss with ½ tsp sesame oil to prevent sticking.

Step 2

Eggs: Soft scramble in a pan

Step 3

Heat 1 tbsp oil in a pan or wok over medium heat.

Step 4

Add ginger, garlic, and doubanjiang → Stir-fry for 30 sec until fragrant.

Step 5

Add chopped kimchi, broccoli, zucchini & baby corn → Stir-fry for another 1-2 min until the kimchi caramelizes slightly.

Step 6

Add drained tuna → Stir-fry for 1 more min.

Step 7

Lower the heat, then stir in:

Step 8

Kimchi juice, Kewpie mayo, light soy sauce, oyster sauce, mirin, sesame oil, rice vinegar, white pepper, and spicy oil (if using).

Step 9

Stir well until creamy and combined.

Step 10

Add the cooked noodles and toss to coat in the sauce.

Step 11

Add the soft scrambled eggs (or sliced jammy eggs on top).

Step 12

Taste and adjust seasoning (add a splash of dark soy sauce for deeper color or more spice if needed).

Step 13

Top with chopped green onions, sesame seeds, bonito flakesand pickled onions (optional for contrast).