Korean Spaghetti

Serves: 4 | Cook Time: ~35 minutes

Ingredients

Proteins and Base

• 1½–2 lbs grilled chicken breast, sliced

• 8 oz Fiber Gourmet Light Spaghetti (or 16 oz for higher pasta ratio)

• 4 eggs, fried or soft-scrambled

Vegetables

• 2 cups kimchi, finely chopped (with brine)

• 6–8 green onions, sliced

• 1 cup carrot, diced or pulsed in food processor

• 1 cup canned corn, drained

• 2–4 jalapeños, sliced

Sauce

• 2 tbsp dark soy sauce

• 2 tbsp light or low-sodium soy sauce

• 1 tbsp gochujang

• 2 tsp sugar (divided)

• 1 tbsp rice vinegar (divided)

• 2 tbsp neutral oil (canola or avocado)

• 4 tsp toasted sesame oil

• ½ cup reserved pasta water

Toppings

• 2 tbsp toasted sesame seeds

• Extra green onion for garnish

Steps

1. Boil Pasta

• Cook Fiber Gourmet Light Spaghetti to 80% doneness.

• Before draining, reserve ½ cup pasta water and set aside.

2. Sauté Vegetables

• Heat 1 tbsp neutral oil in a large wok or sauté pan over medium-high heat.

• Add carrot, jalapeño, and garlic (if using).

• Stir-fry 2–3 minutes until fragrant.

3. Add Kimchi

• Add chopped kimchi.

• Stir-fry 2–3 minutes until lightly browned and caramelized.

4. Build the Sauce

• Add both soy sauces, gochujang, 1 tsp sugar, and ½ tbsp rice vinegar.

• Simmer 1–2 minutes until slightly thickened.

• Add a splash of reserved pasta water to loosen and emulsify.

5. Combine Everything

• Add corn, spaghetti, and sliced grilled chicken to the pan.

• Toss until everything is evenly coated.

• Finish with remaining sugar, vinegar, and sesame oil to balance flavor.

6. Finish and Serve

• Fry or soft-scramble eggs to preference.

• Plate spaghetti and top each serving with an egg, sesame seeds, and fresh green onion.

Notes

• Add extra kimchi brine for more tang and color.

• Chicken can be swapped with shrimp or tofu.

• Fiber Gourmet pasta maintains authentic texture while cutting calories by over 50%.