Kimchi & Vegetable Noodle Bowls


  • ½ (16-oz.) package Our Family® Spaghetti
  • 1 Tbsp baking soda (optional)
  • 3 garlic cloves, minced
  • ¼ cup thinly sliced red onion
  • 4 Tbsp avocado oil
  • 2 tsp grated fresh ginger
  • ½ bunch asparagus, sliced
  • ¼-inch-thick diagonally
  • 2 Tbsp Our Family® Reduced Sodium Soy Sauce
  • 1 ½ cups kimchi
  • 4 Our Family® Large Eggs
  • 1 Tbsp black and/or white sesame seeds


Approximate nutritional values per serving (1 ½ cups spaghetti mixture, 1 egg): 463 Calories, 22g Fat, 4g Saturated Fat, 187mg Cholesterol, 640mg Sodium, 50g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 18g Protein

Chef's Tip

Adding baking soda to the pasta water makes the water more alkaline, giving the pasta a chewier bite similar to Asian-style wheat noodles. Use this kitchen hack when you have Italian-style pasta in the pantry on stir-fry night!



  1. Heat large saucepot of salted water to a boil over high heat. Add spaghetti and baking soda, if using, and cook as label directs to al dente; reserve ½ cup pasta water and drain.
  2. In large skillet, cook garlic, onion, 2 tablespoons oil and ginger over medium heat 2 minutes or until fragrant. Add asparagus; cook 2 minutes or until tender-crisp, stirring occasionally. Add soy sauce, spaghetti and reserved cooking water; cook 3 minutes or until heated through and liquid is absorbed, stirring frequently. Remove from heat; stir in kimchi. Makes about 6 cups.
  3. In separate large skillet, cook eggs in remaining 2 tablespoons oil over medium heat 3 minutes or to desired doneness.
  4. Serve spaghetti mixture in bowls topped with eggs and sesame seeds.

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