Kimchi Stir-fry is quick, filling, flavorful, and full of vegetables. I feel like I need to add that last one because I seem to be skimping on the vegg lately.

I swear I’m not doing it on purpose but sometimes I’ll be nearly done making my meal and realize I have no real vegetables (onions and potatoes do not count) and I’ll scramble to add something acceptable.

I’ve been trying to focus on more vegetables lately and have fallen in love with Kimchi!


When it comes to spicy foods I’m a wimp, I just can’t do it, I like enough to make my mouth warm and that’s about it. Burning hot? Sweating? Numb tongue? No thank you. I would rather eat something bland that torture myself.

I was always hesitant to try it because of the mix reviews ( I feel like most people either love it or hate it) and because they usually contain hot peppers. But I dipped my toes with a white Kimchi I found. Which is made without the Chili pepper powder like the normal version has. After a few months of being hooked on White Kimchi I found an organic Kimchi from Costco… and I took the plunge. It wasn’t a white Kimchi, but it was an amazing price and had kale in it (more vegg variety, yay!).

I love the stuff I found at Costco but feel free to use your favorite (or make your own!). It’s great as a side, or stir-fried together with noodles. I even like making breakfast tacos with it.

By far this stir-fry is the most common use of Kimchi in my house. It makes for a quick dinner or lunch that fills you up.


Want another good recipe for using KimChi? Check out my Ramen recipe.


KimChi Stir-fry

  • Author: Alycia Louise
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x


Units Scale
  • 2 bundles Mung Bean Noodles
  • 1 tsp Toasted Sesame oil
  • 1 tsp Onion oil (You can substitute with another oil)
  • 6 oz Steak (Cubed)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Cloves Garlic (Minced)
  • 1 Medium Carrot (Chopped)
  • 1 cup Green Beans (Chopped)
  • 1 cup KimChi (Rough Chopped)

The sauce

  • 1/4 cup Chicken stock
  • 1/2 tsp Fish Sauce
  • 1 tsp Sweet Al’s teriyaki sauce (You can substitute with equal parts gluten free soy sauce and brown sugar)
  • 1 tsp Oyster sauce (Panda green label is gluten free)
  • 1/8 tsp Ground Ginger
  • 1/4 tsp Ground Mustard


  1. Soak mung bean noodles in hot water until soft. This usually takes 7-10 minutes.
  2. Combine all the sauce ingredient in a small bowl and set aside.
  3. Using a Wok or large pan, turn the burner to medium-high and add your oils. Once the oils are hot add in the steak chunks, salt and pepper them and saute until brown.
  4. Add in the garlic, cook for 20 to 30 seconds and add in the carrots, beans and kimchi. Allow this to cook for a minute or two to evaporate some of the kimchi juices. Then spread the vegetables out and place the soft mung bean noodles on top of them.  Pour the sauce over the top of the noodles, do not stir, just place a lid over the top for 2 minutes.
  5. After 2 minutes remove the lid and stir the noodles into everything. Constantly stir and mix for a few minutes. This allows the noodles to absorb the remaining sauce and limit the amount of noodles sticking to the bottom of the pan.
  6. Plate and enjoy. 


Wok’s are great for Stir-fry and for making flavored oils (like my Onion oil) here is a great one that comes with a lid.

For Gluten free Oyster sauce you wand this Green label one from Panda Brand.

To order Sweet Al’s gluten free Teryaki email

Please note that these are Affiliate links. If you decide to purchase using these links I will earn a commission which helps keep this blog running, Thank you!

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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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