I love not only the availability of kimchi nowadays in just about every supermarket, but its rising popularity as well!  A pickled cabbage condiment popular in Korean cuisine, kimchi comes in mild to spicy variations and is fabullous in Koren-inspired soups, meat dishes, and noodle dishes like this one.  The beauty of this dish is in the combination of kimchi, butter and hot sesame paste.  (I actually used Sriracha instead of gochujang (a hot Korean pepper paste), and soba noodles instead of udon noodles, and a hard-boiled egg instead of a raw egg yolk to garnish.)  I think that even angel hair pasta would work really well here as well as a fried or poached egg on top.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/kimchi-udon-with-scallions)

Tagged: Asian noodles, Bon Appetit, Bon Appetit magazine, butter, cabbage, egg, egg yolk, hot pepper paste, kimchi, Korea, Korean, noodles, pasta, sesame seeds, soba noodles, udon noodles