Kimchi Udon Stir Fry 🍜 (Quick, Easy, Vegan Recipe!)

Kimchi is a slightly spicy, fermented vegetable dish that is super good for your gut and absolutely delicious! It’s gorgeous on it’s own but it’s also wonderful as an ingredient. In today’s recipe, we make a super quick and easy kimchi udon stir fry 🤤

The flavours are wonderful, the textures of the slippery noodles and crunchy veg work perfectly and we reckon you’re gunna absolutely love it.
Ingredients
2 tbsp toasted sesame oil
200g firm smoked tofu
400g udon noodles (4 packs)
4 spring onions
200g kimchi
1 large pak choi
2 carrots
1 tbsp gochujang paste (or 1 tbsp tomato puree mixed with ½ tsp chilli powder)
1 tsp sugar To Serve
Soy sauce2 tbsp sesame seeds
4 tbsp crispy onions

Prepare the ingredients and make a sauce | Cut the smoked tofu into ½ cm thick batons | Trim the spring onions and finely slice at an angle | Squeeze the kimchi juice into a bowl with your hands, add the gochujang paste and sugar to the bowl and stir to combine to make a sauce, add a splash of water to loosen if needs be | Roughly chop the kimchi vegetables | Trim and finely shred the pak choi | Peel, trim and cut the carrots into ribbons with the peelerStart stir-frying | Warm the oil in the wok over a medium high heat | Add the tofu and cook for 3-5 minutes, stirring occasionally to ensure the tofu cooks evenly all over 

Prepare the udon noodles | Pour the boiling water from the kettle into the mixing bowl, place the noodles in the pan and leave to soak for 3-4 minutes | Gently move the noodles around in the water with a pair of tongs to separate

Back to the wok | Add the spring onions (save some green ends for garnish) and toss to combine | Add the kimchi vegetables and toss for 1-2 minutes | Add the pak choi and carrots and toss for 1-2 minutesFinish the dish and serve | Drain the noodles and add them to the wok | Pour the sauce over the cooked noodles and toss to coat and combine | Use tongs to transfer the noodles to serving bowls | Garnish with the reserved spring onions, sesame seeds and crispy onions | Drizzle over a little soy sauce and serve immediately

#noodles #quickeasy #kimchi #stirfry #vegan

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[rowenaanderson]

I love that we're in a time where we can have a meal inspired from Korean, Japanese and Chinese.

[FlavoursbyMariem]

Looks so delicious. Excellent preparation. Great sharing.

[heather]

Made this tonight, really good! I've never had this before and I expected the gojuchang to taste different, not sure how lol, but it came out great. Ty for the recipe!

[rebelvgan]

Looks delicious and pretty cheap to make, as well as quick :)

[deniseengelbrecht]

Looks yummy. But doesn’t the heat destroy all the beneficial bacteria in the Kimchi?

[marthao]

Just went to my Asian Mart and bought Kimchi and the paste. What is Choi?

[Fleurbrighton]

Smoked tofu does not work well with kimchi as it over powers the taste of everything...if you want a nicer kimchi noodle recipe with homemade vegan kimchi I'm happy to share :)