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Kimchi Cream Noodles with Charcuterie

This Ember style Korean fusion noodle dish by Beatrice (@foodspottin) is made with a delicious mix of all our charcuterie flavours. She says, “This recipe is perfect for this season - the combo of the umami Kimchi, thick cream and Ember's flavourful charcuterie is definitely the winner for me. I urge you to try!⁣⁣”.

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Cook time: 25 mins

Serves 1

  • Ember Charcuterie, a handful of each flavour
  • 150g Kimchi⁣⁣
  • 150ml Double cream⁣⁣
  • 200g Noodles of your choice⁣⁣
  • A soy cured egg yolk ⁣⁣(optional)
  1. Cook noodles according to instructions
  2. Heat your skillet up and add in some olive oil
  3. Toss your kimchi in and stir fry for 3 mins until fragrant
  4. Pour in the double cream and cook for 2 mins
  5. Add the charcuterie slices and mix everything together
  6. Add the cooked noodles and stir fry with the creamy sauce for a few mins, but not too long or the noodles may turn soggy. If you find the noodles and cream thickening, add a splash of milk or water
  7. Season with salt to taste. Kimchi and charcuterie should be sufficient to season the noodles to perfection
  8. Add a cured egg yolk and some spring onions for garnish

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