Indulge in the perfect chew, with sweet indo soy sauce-covered udon noodles, complemented with kimchi, crunchy edamame beans, spicy gochujang, & pak choi fried in sesame oil. Garnished with toasted nori strips, sesame seeds & spring onion for that visually impressive touch.
Vegetarian Kimchi Udon Noodles
Vegetarian Kimchi Udon Noodles
with a gochujang sauce, spring onion & toasted nori
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Edamame Beans
- Gochujang
- Kimchi
- Nori Sheet
- Nori Sheets
- Pak Choi
- Sesame Oil
- Spring Onion
- Spring Onions
- Sweet Indo Soy Sauce
- Udon Noodles
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain, reserving the noodle water, and toss through a drizzle of olive oil.
NOW FOR THE NORI
In a bowl, combine the gochujang (to taste), the sweet indo soy sauce, and a splash of the noodle water. Using scissors, slice the nori sheet into thin strips. Place a pan over medium-high heat. When hot, toast the nori strips until crispy, 2-3 minutes (shifting occasionally).
ALMOST DONE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pak choi whites, the kimchi, and the sesame oil until fragrant, 1-2 minutes (shifting occasionally). Add the cooked noodles, the gochujang sauce, the rinsed pak choi leaves and the edamame beans. Simmer until the pak choi leaves are wilted, 2-3 minutes. Remove from the heat and season.
WHAT A DINNER DELIGHT
Bowl up the kimchi noodles. Sprinkle over the sesame seeds, the nori strips, and garnish with the sliced green onions.
Udon Noodles - 100g
Gochujang - 5ml
Sweet Indo Soy Sauce - 20ml
Nori Sheet - 1
Pak Choi - 100g
Kimchi - 50g
Sesame Oil - 7,5ml
Edamame Beans - 100g
White Sesame Seeds - 5ml
Spring Onion - 1
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain, reserving the noodle water, and toss through a drizzle of olive oil.
NOW FOR THE NORI
In a bowl, combine the gochujang (to taste), the sweet indo soy sauce, and a splash of the noodle water. Using scissors, slice the nori sheet into thin strips. Place a pan over medium-high heat. When hot, toast the nori strips until crispy, 2-3 minutes (shifting occasionally).
ALMOST DONE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pak choi whites, the kimchi, and the sesame oil until fragrant, 1-2 minutes (shifting occasionally). Add the cooked noodles, the gochujang sauce, the rinsed pak choi leaves and the edamame beans. Simmer until the pak choi leaves are wilted, 2-3 minutes. Remove from the heat and season.
WHAT A DINNER DELIGHT
Bowl up the kimchi noodles. Sprinkle over the sesame seeds, the nori strips, and garnish with the sliced green onions.
Udon Noodles - 200g
Gochujang - 10ml
Sweet Indo Soy Sauce - 40ml
Nori Sheet - 1
Pak Choi - 200g
Kimchi - 100g
Sesame Oil - 15ml
Edamame Beans - 200g
White Sesame Seeds - 10ml
Spring Onion - 1
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain, reserving the noodle water, and toss through a drizzle of olive oil.
NOW FOR THE NORI
In a bowl, combine the gochujang (to taste), the sweet indo soy sauce, and a splash of the noodle water. Using scissors, slice the nori sheets into thin strips. Place a pan over medium-high heat. When hot, toast the nori strips until crispy, 3-4 minutes (shifting occasionally).
ALMOST DONE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pak choi whites, the kimchi, and the sesame oil until fragrant, 2-3 minutes (shifting occasionally). Add the cooked noodles, the gochujang sauce, the rinsed pak choi leaves and the edamame beans. Simmer until the pak choi leaves are wilted, 3-4 minutes. Remove from the heat and season.
WHAT A DINNER DELIGHT
Bowl up the kimchi noodles. Sprinkle over the sesame seeds, the nori strips, and garnish with the sliced green onions.
Udon Noodles - 300g
Gochujang - 15ml
Sweet Indo Soy Sauce - 60ml
Nori Sheets - 2
Pak Choi - 300g
Kimchi - 150g
Sesame Oil - 22,5ml
Edamame Beans - 300g
White Sesame Seeds - 15ml
Spring Onions - 2
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain, reserving the noodle water, and toss through a drizzle of olive oil.
NOW FOR THE NORI
In a bowl, combine the gochujang (to taste), the sweet indo soy sauce, and a splash of the noodle water. Using scissors, slice the nori sheets into thin strips. Place a pan over medium-high heat. When hot, toast the nori strips until crispy, 3-4 minutes (shifting occasionally).
ALMOST DONE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pak choi whites, the kimchi, and the sesame oil until fragrant, 2-3 minutes (shifting occasionally). Add the cooked noodles, the gochujang sauce, the rinsed pak choi leaves and the edamame beans. Simmer until the pak choi leaves are wilted, 3-4 minutes. Remove from the heat and season.
WHAT A DINNER DELIGHT
Bowl up the kimchi noodles. Sprinkle over the sesame seeds, the nori strips, and garnish with the sliced green onions.
Udon Noodles - 400g
Gochujang - 20ml
Sweet Indo Soy Sauce - 80ml
Nori Sheets - 2
Pak Choi - 400g
Kimchi - 200g
Sesame Oil - 30ml
Edamame Beans - 400g
White Sesame Seeds - 20ml
Spring Onions - 2
Woolies Products in this dish
