Here’s a super tasty recipe for Kimchi Noodles, stir-fried with lots of healthy veggies you probably have on hand. Keep it vegan or add an egg, chicken or shrimp! Crispy tofu is also a delicious option here!
When we are completely open–even if it is difficult–we have stopped fighting against life, we have stopped moving against whatever situation we find ourselves in, and there is a possibility for discovery. ~Adyashanti
I love recipes where you can comb through your fridge and see what needs using up. This is how this recipe for Kimchi Noodles came to be. I wanted to skip a trip to the store, and so I just started pulling out random veggies along with some kimchi and rice noodles for the pantry, and voila, a tasty flavorful meal.
This is not a traditional recipe by any means- just one out of my head, that I think you can take and run with. It’s also another way to use kimchi!
Keep it vegan with just veggies, or add crispy tofu, or add chicken, shrimp or just top it with an egg. Your call. You know the drill. 😉 Another very adaptable recipe.
So for this recipe (that serves 2-3) I added 1 cup kimchi. If sensitive to spice or fermented things, feel free to use less. I just really wanted to taste the kimchi, so I amped it up. The recipe as written is “medium” spicy.
You’ll need 4-5 cups of veggies. I highly recommend mushrooms, especially if going the vegan route.
Other quick-cooking veggies work great here: bell pepper, snow peas, spring peas, asparagus, green beans, shredded cabbage, bok choy- anything that can be quickly stir-fried. If using carrots like I did, cut them into match sticks.
Drain the kimchi and chop it up into a small dice.
Get your noodles going. Today I used rice noodles because that is what I had on hand. Chinese egg noodles, soba, udon, ramen- any of these will work here. Yes, even Linguini.
Use what noodles you have and cook according to directions.
Make the simple Kimchi Noodle Sauce.
Stir fry the shallot, garlic and ginger with the veggies. If adding a protein, I usually cook this first and set it aside.
Give it a taste and spice it up if you like.
Garnish with sesame seeds and scallions. Top with an egg, or your choice of protein. Or just go with veggies like we did here- so tasty!
These Kimchi Burritos are good too. 🙂
Here’s a super tasty recipe for Vegan Kimchi Noodles, stir-fried with lots of healthy veggies you probably have on hand. Keep it vegan or add an egg, chicken or shrimp! Crispy tofu is also a delicious option here!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2-3 1x
- Category: vegan dinner, stir fry
- Method: stir-fry
- Cuisine: Korean
- Diet: Vegan
- 4 ounces dry noodles (rice noodles, udon noodles, egg noodles, soba noodles, ramen noodles, linguini, etc) cooked according to directions
- A protein of choice ( see notes. Or leave it out!)
Kimchi Noodle Sauce:
- 1 tablespoon soy sauce (or GF liquid aminos)
- 1 tablespoon toasted sesame oil
- 2 tablespoons maple syrup (or honey, agave or sugar)
- 1 tablespoon rice wine vinegar
- 1 tablespoon gochujang, or red chili paste (sambal olek)
- 1 teaspoon fish sauce (VEGANS: sub 1 teaspoon miso paste)
Stir-Fry: (if you want to add meat, shrimp or tofu- see notes first)
- 2 shallots, diced (or half an onion)
- 4 garlic cloves, rough chopped
- 1 teaspoon ginger, minced
- 2 tablespoons high heat oil (peanut oil , avocado oil, wok oil)
- 4–5 cups diced or sliced veggies: 1 cup mushrooms, 1 red bell pepper, a mix of: matchstick carrots, cabbage, bok choy, green beans, snow peas, green beans, asparagus, etc.
- Salt and pepper to taste
- 1 cup kimchi, chopped
Garnish: Scallions, Toasted Sesame Seeds, optional soft boiled (or fried) egg.
- Start noodles to cook. Drain and set aside.
- If you’d like to add crispy tofu, pan-seared chicken or shrimp, pan-sear first in the wok, with salt and pepper- set aside.
- Heat oil over medium-low heat in a wok or skillet. Add shallots, garlic, and onion and saute 1-2 minutes. Add veggies (adding longer cooking ones first) and salt and pepper and stir fry until just tender, yet still vibrant and crisp.
- Make a well in the center and fry the noodles for 1 minute. Add the Sauce and chopped kimchi, tossing everything together. Taste. Adjust heat adding more chili paste if you like as well as fish sauce or soy sauce. (I usually add 1 more tablespoon of Chili paste and a dash of fish sauce.) Lastly, add in any protein you’ve prepped at the very end, tossing to combine.
- Serve immediately, dividing the amount 2-3 bowls, sprinkling with scallions and sesame seeds. Feel free to top with a soft boiled egg if you like.
Protein options: 8-10 ounces tofu, chicken or shrimp, ground pork, turkey or beef, pan-seared with salt and pepper. Or use this recipe for Crispy Tofu, with just salt and pepper.
Or top with a fried egg, or soft boiled egg.
Keywords: kimchi noodles, Korean noodles, vegan noodles, asian noodles vegan,