Step 1

Position a rack in the middle of the oven and preheat to 450 degrees.

Step 2

Place the noodle bundles in a large bowl and pour enough boiling water to cover them. Soak just until the bundles loosen, 5 to 6 minutes. Drain well and pat dry to remove excess water.

Step 3

Transfer the noodles to a large, rimmed baking sheet, add 2 cups (14 ounces) of kimchi, the scallions, soy sauce and olive oil, and toss until the noodles are coated in the kimchi and its juices. Spread the noodles out evenly to cover the entire baking sheet and roast for about 15 minutes, or until the top of the noodles looks crispy.

Step 4

Meanwhile, in a medium bowl, toss the sugar snap peas or snow peas with a little olive oil and season lightly with salt, tossing again to coat.

Step 5

Spread the peas over the noodles and return the baking sheet to the oven for about 5 minutes, or until the vegetables are still bright green and crisp-tender.

Step 6

Drizzle with the sesame oil and top with the remaining 1/3 cup (2 ounces) of kimchi. Toss gently, taste, and season with additional salt, if desired, and white pepper, to taste.