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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Vegetarian Kimchi Udon Noodles?
The preparation time for Vegetarian Kimchi Udon Noodles with a gochujang sauce, spring onion & toasted nori is between 15 and 20 minutes.
What is the total time required to make Vegetarian Kimchi Udon Noodles with a gochujang sauce, spring onion & toasted nori?
The total time required to make Vegetarian Kimchi Udon Noodles with a gochujang sauce, spring onion & toasted nori is between 20 and 25 minutes.
How many servings does Vegetarian Kimchi Udon Noodles provide?
4 servings
What are the main ingredients in Vegetarian Kimchi Udon Noodles?
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
What is the nutritional information of Vegetarian Kimchi Udon Noodles?
Calories: 450, Carbs: 70 grams, Fat: grams, Protein: 19.6 grams, Sugar: 22 grams, Salt: 992 grams
How do I prepare Vegetarian Kimchi Udon Noodles?
WHAT A DINNER DELIGHT: Bowl up the kimchi noodles. Sprinkle over the sesame seeds, the nori strips, and garnish with the sliced green onions. 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. 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). 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.
What should be prepared from my kitchen to make Vegetarian Kimchi Udon Noodles?
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
How many calories does Vegetarian Kimchi Udon Noodles have?
450 calories
How much fat content does Vegetarian Kimchi Udon Noodles have?
grams
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