Tuna & Noodles With Kimchi

• 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

1. Bring a large pot of generously salted water to a boil. Add egg noodles and cook until al dente, according to package directions.
2. While noodles are cooking, heat olive oil in a large skillet over medium heat. Add cannellini beans, tuna, and kimchi, stirring well to evenly coat with the olive oil. Let cook for a few minutes, stirring occasionally, to warm through and let the flavors mingle. Add kale, stirring well, and cook for another minute or two, or just until the kale starts to soften but still retains its shape.
3. Scoop the noodles into the skillet with a big slotted spoon (or drain in a colander, reserving a little bit of the cooking water). Add the gochujang and butter, tossing until it melts and evenly coats the noodles, and a tablespoon of the cooking water, if needed. Season to taste with salt and adjust the acidity with a tablespoon or two of kimchi liquid. Serve warm or at room temperature.

kosher salt, egg noodles, olive oil, cannellini beans, tuna, liquid, kale, gochujang, butter

Taken from food52.com/recipes/76785-tuna-noodles-with-kimchi (may not work)