Blanch the noodles according to package instructions. Rinse under cold water to remove excess starch, drain well and divide between two serving bowls.
In a pot, bring 900g of water to a boil. Stir in the Lee Kum Kee Premium Mushroom Seasoning Powder and Lee Kum Kee Chilli Garlic Sauce until dissolved.
Add the meatballs and daikon, then reduce heat and simmer gently for 15 minutes until tender.
Add the Chinese leaf and simmer for another 5 minutes. Stir in kimchi and Lee Kum Kee Premium Light Soy Sauce. Bring the broth to a final boil, then remove from heat.
Arrange noodles in bowls and top with the cooked meatballs and vegetables. Place a slice of cheese on top of each bowl.
Ladle the broth over the cheese to melt it slightly. Serve immediately.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
