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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