Kimchi Tuna Noodles

My take on a NY Times recipe.

Kimchi Tuna Noodles

serves 2

INGREDIENTS

• 1 cup cabbage kimchi, including juice
• 1 package udon noodles
• 1 tablespoon unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or fish sauce)
• 2 tablespoons toasted sesame oil, plus more to taste
• 1 5oz can tuna, drained
• 1/2 c chopped onion
• 1 inch piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
• 1/2 c chopped cilantro
•  Red-pepper flakes, gochugaru or sambal oelek (optional)
• 1 tablespoon toasted sesame seeds or furikake (optional)

PREPARATION

1. Place a colander over a medium bowl and drain the kimchi. 
2. Boil water, cook udon.
3. Coarsely chop the kimchi.
4. To bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. 
5. Stir in the tuna, breaking up the tuna into large chunks.
6. Add the rest of the ingredients, and stir to combine. Because each batch of kimchi tastes different, it’s important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it’s too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
7. Serve room temp or cold with a sprinkle of sesame seeds, if desired. 

It keeps in the refrigerator for up to 3 days, if it lasts that long.