Low Carb Spicy Kimchi & Pork Belly Noodles

Crispy pork belly, fiery kimchi and thick, chewy Qetoe Low Carb Noodles with 90% less carbs than regular noodles, tossed in a glossy kimchi broth and finished with jammy eggs. Dinner in 25 minutes.

Serves 2 | Prep 10 min | Cook 15 min
Per serve: 710 cal, 26g protein, 7g carbs

Ingredients

• 1 pack Qetoe Low Carb Noodles
• 200g pork belly, thinly sliced
• 1 cup spicy kimchi, chopped
• 2 cups chicken bone broth
• 1 tbsp soy sauce (tamari for gluten free)
• 1 tsp sesame oil
• 2 spring onions, sliced
• 2 eggs

Method

1. Soft-boil the eggs for 6½ minutes, cool in cold water, then peel and halve.
2. Drain and rinse the noodles, then dry-fry in a hot non-stick pan for 2 minutes until squeaky dry. Set aside.
3. Add the pork belly to a dry wide pan and fry until golden and crispy, letting it render its own fat. Pour off all but 1 tsp of the fat.
4. Add the kimchi and cook for 2 minutes.
5. Pour in the broth and soy sauce and simmer until it reduces to a glossy sauce, about 10 to 12 minutes.
6. Toss the noodles through for 1 to 2 minutes, drizzle with sesame oil, then top with spring onion and the eggs.

Tips

Slice the pork belly thinly and start it in a cold, dry pan so the fat renders slowly and the edges go properly crispy.

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