1) Put rice noodles in bowl of boiling water. Mare sure to separate. Soak 10+ minutes Rinse in cold water and drain
2) Add Kimichi, dried shrimp, scallions, gochujung, sesame oil and seeds. Toss to coat
3) Heat oil in 12 inch skillet until wavy. Add noodle mix and cover. Cook about 5 minutes until bottom is brown.
4) Season eggs with salt and pepper. Pour into pan and cover bottom with eggs. Cover and cook 5 more minutes. Invert onto cutting board and let cool.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (67%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 9mg||3 %|
|Sodium 102.1mg||4 %|
|Potassium 166.3mg||4 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 111
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