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Stir Fry Kimchi Udon
[Vegan]

TT By: Tiffani Thompson and Larone Thompson

Author Bio

Indulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and... Read More

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Stir Fry Kimchi Udon [Vegan]

Dairy Free

Vegan

When we first discovered the joys of kimchi, we became obsessed and started trying to incorporate it into as many dishes as possible. The fermented vegetable dish brings fantastic crunch, heat and excitement to every bite. Here we pair it with thick, chewy udon, which creates a nice contrast in textures. The recipe also calls for kimchi juice, the liquid that is in the jar alongside the cabbage. You might have to go to an Asian foods market to track down a good-quality kimchi, but I think you'll agree that it's worth it.

Credit:

Reprinted with permission from Noodle Worship by Tiffani & Larone Thompson. Page Street Publishing Co. 2022. Photo credit: Becky Winkler.

Ingredients You Need for Stir Fry Kimchi Udon [Vegan]

SAUCE

2 tablespoons (30 ml) kimchi juice
1 teaspoon sugar
1 teaspoon rice vinegar
1 teaspoon sesame chili oil
1 teaspoon black sesame seeds
1 tablespoon (15 ml) soy sauce

NOODLES

14 oz (400 g) fresh udon
1 tablespoon (15 ml) sesame oil
1/2 small yellow onion, sliced
1 cup (150 g) kimchi (any large pieces roughly chopped)
3 oz (85 g) sliced shitake mushrooms
2 scallions, thinly sliced, for garnish
1 tablespoon (9 g) black sesame seeds, for garnish

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How to Prepare Stir Fry Kimchi Udon [Vegan]

To make the sauce, in a small mixing bowl, whisk together the kimchi juice, sugar, rice vinegar, sesame chili oil, sesame seeds and soy sauce until blended.
To make the noodles, bring a large pot of water to a boil over high heat. Add the noodles and cook, stirring occasionally, according to the package directions. Drain and set aside.
Place a wok or large skillet over medium-high heat and warm the sesame oil. When the oil is hot, add the onion and cook until translucent, about 2 minutes. Add the kimchi and mushrooms and cook until the mushrooms soften, about 3 minutes. Add the drained udon and the sauce and cook, while tossing or stirring, for 4 minutes.
Garnish with the scallions and black sesame seeds.