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.
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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.
Add the noodles, then the kimchi. Pour in the Kimchi Noodle sauce.
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!
Kimchi Noodles! A quick and easy vegan dinner you can make in under 30 minutes! Tell us how you adapt it in the comments below and show me your Kimchi Noodles on Instagram (tag #feastingathome).
If you like these, Make sure to try these Singapore Noodles or this Szechuan Tofu!
More Kimchi Recipes you may like:
- Kimchi Burritos
- Kimchi Soup with Shiitakes, Tofu and Kale
- Kimchi Fried Rice
- How to Make Kimchi! A Quick Easy & Authentic Kimchi Recipe
xoxo
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Kimchi Noodles
- 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
Description
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!
Ingredients
- 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 Options: Scallions, Toasted Sesame Seeds, roasted peanuts or cashews, crispy shallots, peanut chili crunch, optional soft boiled (or fried) egg.
Instructions
- 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 ginger 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 any additional toppings.
Notes
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.
Nutrition
- Serving Size: with no added protein
- Calories: 373
- Sugar: 15.5 g
- Sodium: 659.3 mg
- Fat: 14.6 g
- Saturated Fat: 2.3 g
- Carbohydrates: 55.1 g
- Fiber: 6.4 g
- Protein: 7.8 g
- Cholesterol: 0 mg
I made this with shrimp and linguini last night and I have to give the recipe a “wow”. I did cut down the sweetener to one tbsp of brown sugar to save some calories and that worked fine. For the heat, I used Sriracha. Great, intense flavors, with a nice hot glow afterwards. Thanks for the recipe!
Hi! I’d love to try this out, it looks delicious! I was just wondering, when cooking the noodles (I’m using ramen), should I add the flavor packet that comes with the noodles or will that mess with the flavors from the dish? So excited to make this!
Perhaps start without? You can always mix it in after for more flavor.
👍🏻
Fantastic, this was a great clean out the fridge recipe!
You’re amazing. In my free time I just love reading all your recipes. This is so good!!! You’re brilliant. Happy Holidays, thank you!
Thanks Lindsay!
This was the first recipe of yours that we tried that sent us down the rabbit hole 🙂
We easily adapt to whatever veggies we have on hand and it’s wonderful to have an easy and superb recipe to get your veggies in. We’ve even used frozen veggies if we don’t have enough fresh and it works perfectly. We don’t eat this – we inHALE it! Thank you 😁
Yay!!! Great to hear!
Love this – does it freeze and if so will theTofu freeze or not?
Hi Karen- great question and I’m so sorry, I haven’t tried freezing this yet!
Very nice. You’ve provided many options in case one does not have the ingredients. Came out great!
I’ve been making this weekly, such a great recipe. Thanks!
I love this recipe. I put a little too much kimchi the first time (still delicious, but almost overwhelming kimchi flavor and the spice made it so filling I couldn’t eat much at once) and too little the second time (it tasted a little plain lo mein) so I’m excited for my third try with my remaining vegetables. I personally loaded it up like crazy with broccoli, cabbage, mushrooms, red onions, green onions, spinach, and shirataki noodles, and added a little more fish sauce for a kind of pad-thai-reminiscent flavor (which makes me REALLY want to try this with chopped peanuts for garnish).
The only thing I haven’t figured out yet it how to not have it be so wet at the end — at a certain point I’m forced to turn up the heat because the hardier vegetables won’t cook, and all of the vegetables immediately drop all of their moisture and the stir fry gets a little soupy (especially with the wet kimchi and sauce.) I’m a pretty amateur cook so I’m not sure if most people would just pour out the excess, or if there’s a hidden secret to avoid it. Regardless, I’ve bookmarked this recipe so I know I’ll be back here many more times to make it. Thank you !!
Haha, 3rd time is a charm. 😉 Drain the kimchi before adding, and try getting the veggies nice and dry before pouring in the sauce. You can cook off the sauce a little too if you like.
Delicious but way too spicy for me! Next time I’ll use less sambal olek
Uh oh! Sorry!
This is a great recipe! A few items I would adjust would be to keep some of the cabbage to place on top after everything is taken off the stove. It really needs some more crunch. And definitely use more vegetables than naught. It was really good though!
Thanks for your imput!
We absolutely loved this! What a great idea to substitute miso for fish sauce.
Thanks so much Susanna!
Loved this recipe! I recently had to transition to a vegan diet due to some health concerns and I was a bit nervous. But if this is what going vegan tastes like, I’m all in!
Haha! Love it. Yes, it really can be flavorful!
The instructions say to cook on medium low. Is that correct?
Yes, because of the shallot. It likes to burn quickly. 🙂
No words to describe how delicious this recipe is! You are amazing and your recipes have been an inspiration for healthy cooking every day during this pandemic. Every recipe is just delicious 😋 Thanks 🙏
You are so sweet, thanks Ivette!
Super yummy. I’ve been making Chinese veggie Noodle using your recipe. I really like the kimchi twist. It’s super flavorful, and a great way to add veggies into my meal. I topped the veggie over steamed rice. So thankful for your recipes. I’ve been using Th em weekly for my family meals.
Thanks Bay!
Hi Sylvia
I’ve been a subscriber for a while and your recipes are ‘go tos’ for me.
I love that your ingredients are easy for vegans.
I’ve tried many of your recipes and they always turn out, taste great and become staples. Thank you.
I finally remembered to take some photos of what I made. I will send you pics of my Kimchi Noodles and Banana Bread via email reply.
Thanks so much Jennifer! Appreciate this! xo
So good! Definitely putting this in our meal rotation.
Absolutely delicious! My partner made a serving size of 4 so we’d have some leftover for today… it was so tasty that we demolished the leftovers immediately!
This was a bomb dinner! If you have all the staples on hand, it’s also enjoyable to make and a good way to use leftovers; mine being chicken. Many thanks Sylvia xo
This was a great new twist in the typical stir-fry that I do, and that I’m totally bored with. The sauce in this recipe is really what makes it, the way the gochujang paste thickens it up and the slight tang from the fish sauce. Really delicious, and I’ll use that sauce on rice stir-fries as well. I added some thai basil and black sesame seeds. Thanks for the inspiration!
THanks Whitney!
Agreed, this is fun to make and has unique, hot-sweet flavor. First time I’ve ever used kimchi – it really adds a tangy, delicious element. Love how this can be modified in a million ways. Thanks for another terrific recipe.
Fabulous.. I’ll be making this again and again and again!
Yay Stephanie! Glad you liked it!
Can never ever thank you enough!!! This was fun to make and awesome to taste. I kept the recipe with vegetables and loved the rice noodles. This is on my list for meatless Monday dinners.
Yay Victor! So happy you liked it!