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

Units

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