Description
This bowl of Vegan Kimchi Udon is proof that big flavor doesn’t need big effort.Thick and bouncy udon noodles is tossed in a creamy savory sauce made with tofu, with an unexpected burst of bold and spicy kimchi flavor.
Ingredients
Units
Scale
- 1 package of udon noodles
- 1/2 onion and 1 stalk spring onion
- 150g king oyster mushrooms
- 1/2 - 1 cup of vegan kimchi, chopped
- Roasted sesame seeds, for garnish
Sauce:
- 150g (half a pack) silken tofu
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 2 tbsp kimchi juice
- 1 tsp agave syrup or sugar
Instructions
- In a blender, blend the sauce ingredients.
- In a pan, heat oil. Sauté the onion, white part of the spring onion and garlic until fragrant. Add in the chopped kimchi and king oyster mushrooms. Stir fry for a few minutes, season with soy sauce and gochujang.
- Cook the udon noodles according to package instructions.
- In a big bowl, add the udon noodles and the sauteed mushrooms and kimchi. Coat in the sauce until well mixed and creamy.
- Garnish with green part of spring onions and sesame seeds.
Notes
Choose well-fermented kimchi: the more fermented it is, the deeper and rounder the flavor becomes once cooked.
Save some noodle cooking water: a splash helps loosen the sauce and makes it cling perfectly to the udon.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling, Saute, Blending
- Cuisine: Japanese, Korean
Nutrition
- Serving Size: 1
- Calories: 560
- Fat: 12 g
- Carbohydrates: 90 g
- Protein: 25 g