Description

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, tofu, chicken or shrimp! Crispy tofu is also a delicious option here!

Ingredients

Units Scale

4 ounces dry noodles (rice noodles, udon noodles, egg noodles, soba noodles, ramen noodles, linguini, etc) cooked according to directions
8 ounces protein of choice (tofu, chicken, shrimp), 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.

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Instructions

Cook the noodles. If using rice noodles, cover with boiling water; when tender, drain and set aside (coat with a alittle oil ot prevent sticking)
Cook the protein. If you’d like to add crispy tofu, pan-seared chicken or shrimp, pan-sear first in the wok, with salt and pepper- and set these aside.
Stir-fry. Heat oil over medium-low heat in a large wok or skillet. Add shallots, garlic, and ginger, and saute 1-2 minutes. Add the veggies (adding longer cooking ones first) stir fry until tender-crisp.
Combine. Make a well in the center, add another teaspoon of oil, and stir-fry the noodles for 1 minute. Add the sauce and cooked protein, tossing everything together. Lastly, add the kimchi, just warming it up a bit- don’t overheat it.
Taste. Adjust the heat by adding more chili paste if you like, and add fish sauce or soy sauce. (I usually add 1 more tablespoon of Chili paste and a dash of fish sauce.)
Serve immediately, dividing among 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 ground beef, pan-seared with salt and pepper. Or use this recipe for Crispy Tofu, with just salt and pepper. Or top with a sunny-side-up, fried egg, or soft-boiled egg.

Nutrition

Serving Size: 1 ½ cups
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