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  • Ramen Stuffed Acorn Squash with Feta


    2 Servings


    2 bundles KoyoⓇ Organic Wide Udon Noodles
    3 tablespoons preferred vegetable oil, divided
    1 bunch mature spinach, washed, tough stems discarded
    2 tablespoons gochujang (Korean red pepper paste)
    ½ cup finely chopped kimchi, plus ¼ cup kimchi juice
    2 large egg yolks
    1 medium carrot, peeled and cut into matchsticks
    ¼ medium cucumber, peeled and cut into matchsticks
    ½ cup mung bean sprouts
    ½ cup enoki mushrooms
    1 green onion, thinly sliced on the bias
    1 tablespoon toasted sesame seeds


    1. Bring a large saucepan of water to a boil. Add noodles and cook until tender, about 7 minutes. Drain well, reserving ½ cup cooking water.
    2. While noodles cook, in a medium nonstick skillet heat 1 tablespoon oil over medium. Add spinach and cook, stirring, until wilted. Transfer to a bowl and set aside.
    3. Wipe out skillet and add remaining 2 tablespoons oil. When hot, add gochujang, kimchi, and kimchi juice. Bring to a boil, stirring constantly, and cook until thickened. Add noodles and egg yolks to skillet and toss with tongs to coat with the sauce. Add the reserved noodle cooking water as needed to get the sauce to coat the noodles.
    4. Divide noodles between bowls and top with little mounds of spinach, carrot, cucumber, bean sprouts, and mushrooms. Sprinkle with green onion and sesame seed.