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
Delish! Loved it.
I don’t understand how you do the noodle sauce. It’s nowhere. I understand you use kimchi and a few veggies, etc. but not how you do a noodle sauce. Please let us know, looks delicious.
Scroll all the way down to the recipe card. All the ingredients and instructions are there. 🙂
This is absolutely incredible. The sauce is spot-on for something that hits all of the right notes. I used just what I had on hand in terms of veggies – I sliced cherry tomatoes in half, sliced up some peppers into ribbons, and added a handful of spinach at the end before the kimchi. I topped with sliced cucumbers. Absolutely warming and filling. Will make again and again!!
Sounds perfect Stephanie!
So happy to have found this.
SO YUMMY! I’m Korean, so I was a bit skeptical… no more! These noodles were SO good! Definitely crave-worthy. I made these with soba noodles, topped with julienned cucumber and pan fried tofu in little oil. Sprinkled black sesame seeds.
Awesome to hear Oak!
Very nice!
I just double the sauce because we love it saucy! Thank you!
Awesome Carla!
This was super tasty. Mine ended up being wetter/saucier than pictured in the blog, which isn’t bad necessarily but different than expected. I think it might be due to half the veg amount being bok choi. Or not using a large enough pan. I’ll make this again!
Thanks Monica!!!
This was sooo phenomenally good! It took some time to prep all the ingredients, but then it comes together super quickly! I could imagine prepping veggies and protein ahead of time to make this even more weeknight friendly. Thank you so much, as always, for inspiring and delighting with your recipes! 🙂
Awesome Julia!
Awesome recipe. Definitely hits that midnight craving for yummy pasta. I made mine with soba noodles and tofu. One thing, in your instructions, you say to sauté shallots, garlic and onions — Did you mean ginger instead of onions?
Thanks so much, happy you enjoyed this. Yes, I meant ginger, fixed now, thanks!
Delicious
thanks JB!
Awesome recipe, made it several times and always a winner!
Thanks so much!
Yum that was really good!
Awesome Marjon!
YUMMILICIOUS!!! So flavorful. I made it with pan fried tofu (extra firm, organic) — I used Soba noodles and it was actually better the next day, cold. Key here is to use really good Kimchi (obviously). I am Korean, so am somewhat picky about kimchi recipes, but this really was so yummy! Highly recommend.
Awesome and great to hear! Curious what you think of our Kimchi Recipe? Have your tried making your own? 😉
i did tempeh as my protein
Awesome Lindsay!
Awwww yeaaaaah … this is SO GOOD. Hit another one out of the park, Sylvia! And, thanks to you, I have now discovered I absolutely love kimchi and must have it in the fridge to munch on all the time. Really excited to try your recipe for that too. Thanks so much for what you do!
So happy you enjoyed this Carrie!
This dish was SO good. One of my favorites!
Great to hear Elizabeth! Glad you enjoyed this!
I made this with shrimp and followed the directions exactly except for more kimchi
This is delicious! This is going to be a monthly staple.
Perfect Sharon! Thanks and glad you liked it!
Hi Sylvia,
I love your blog and have tried many of your recipes. Everything has been wonderful and I love the inspiring quotes!
I want to make your kimchi noodles, but all I have on hand is Korean “Mu” Radish kimchi. Could I substitute it in this recipe?
I havent tried that but as long as it tastes good to you, I think it would work fine Jamie!
This is soooooo wonderful. I find myself craving it on the regular. I usually double the recipe so we have lots leftover, it is even GREAT cold and has even more flavour a day later. Thank you so much for sharing this ABSOLUTE GEM of a recipe. It is a great way to use up veggies in the fridge too!
Thanks Stacey- glad you like it!