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Picture of Tuna & Noodles With Kimchi
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2210 kcal 110 %
  • Fat 77 g 118 %
  • Saturated 18 g 91 %
  • Carbs 270 g 90 %
  • Fiber 36 g 145 %
  • Protein 112 g 224 %
  • Cholesterol 247 mg 82 %
  • Sodium 2980 mg 124 %
  • Calcium 658 mg 66 %
  • Magnesium 448 mg 107 %
  • Potassium 4193 mg 89 %
  • Iron 27 mg 149 %
  • Zinc 12 mg 105 %
  • Phosphorus 1509 mg 216 %
  • Vitamin A 332 µg 37 %
  • Vitamin C 60 mg 66 %
  • Thiamin (B1) 3 mg 261 %
  • Riboflavin (B2) 2 mg 123 %
  • Niacin (B3) 38 mg 239 %
  • Vitamin B6 1 mg 94 %
  • Folate equivalent (total) 1234 µg 308 %
  • Vitamin B12 4 µg 159 %
  • Vitamin D 10 µg 68 %
  • Vitamin E 12 mg 83 %
  • Vitamin K 505 µg 421 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tuna & Noodles With Kimchi

Ingredients

  • Kosher salt, to taste
  • 1/2 pound extra-wide egg noodles
  • 3 tablespoons olive oil
  • one 16-ounce can cannellini beans, drained and rinsed
  • one 5-ounce can tuna packed in olive oil (no need to drain)
  • 3/4 cup kimchi (medium to finely chopped), plus a few tablespoons of kimchi liquid
  • 1/2 bunch bunch kale (Tuscan or curly), stems and ribs removed and coarsely chopped (about 3 cups)
  • 2 teaspoons gochujang, or to taste
  • 1 tablespoon butter

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