Creamy Kimchi Cheese Noodles

1.Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the cooking water.

2.Heat the vegetable oil and butter together in a large skillet over medium heat until the butter melts and foams.

3.Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.

4.Add the chopped kimchi to the skillet and cook for 3-4 minutes, stirring occasionally, until it softens and releases its aroma.

5.Stir in the soy sauce and sugar, cooking for another minute to balance the flavors.

6.Lower the heat to medium-low and pour in the heavy cream, stirring to combine with the kimchi mixture.

7.Add the shredded mozzarella and cheddar cheeses gradually, stirring continuously until melted and the sauce becomes creamy and smooth.

8.Add the cooked noodles to the skillet, tossing gently to coat them evenly with the creamy kimchi cheese sauce. If the sauce is too thick, add a little reserved noodle water to loosen it to your desired consistency.

9.Season with salt and freshly ground black pepper to taste.

10.In a separate small non-stick pan, cook the egg sunny-side up or to your preference.

11.Divide the creamy kimchi cheese noodles between two bowls, then top each serving with the cooked egg.

12.Garnish with thinly sliced green onions and serve immediately for the best texture and flavor.