Korean Noodles

Bring a large pot of salted water to a boil for the rice noodles. Place the mung beans in a small saucepan with 2 cups cold water over high heat. Bring to a boil, cover, and reduce heat to medium. Simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 25 to 30 minutes.

Thinly slice the scallions, keeping the whites and greens separate. Roughly chop the kimchi. Add the rice noodles to the boiling water, turn off the heat, and stir. Cook, stirring occasionally, until the noodles are tender, about 7 to 8 minutes. Reserve ½ cup of the cooking water. Drain the noodles.

Place a large nonstick skillet over medium-high heat and add just 2 tbsp butter. Once melted, add just the scallion whites, chopped kimchi, and gochujang. Cook until the kimchi begins to brown in places, about 3 to 4 minutes.

Without piercing, microwave the bag of mixed fresh vegetables on high for 2 to 3 minutes. Remove carefully as the bag will be warm to the touch.

Add the mung beans, cooked rice noodles and remaining butter to the skillet with the kimchi sauce. Toss over medium heat until the sauce coats the noodles, about 2 to 3 minutes. Add a few tbsp of the cooking water if you need to thin out the sauce a bit.

Divide Korean noodles between large plates and sprinkle with smoked nori spice and scallion greens. Serve with the steamed vegetables. Enjoy!