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Vegetarian Kimchi Noodle Stir-Fry

Temps de préparation:

30 Minutes

Temps de cuisson:

Sert :

4 Servings


À propos de la recette


  • 8 oz udon or ramen noodles

  • 2 cups chopped kimchi, drained

  • 2 tablespoons vegetable oil

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 cup sliced bell peppers

  • 1 cup julienned carrots

  • 1 cup sliced mushrooms

  • 2 tablespoons soy sauce

  • 1 tablespoon gochujang (Korean red pepper paste)

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 2 green onions, chopped

  • Toasted sesame seeds, for garnish


Step 1

Cook the udon or ramen noodles according to the package directions. Drain and rinse with cold water to prevent sticking, then set aside.

Step 2

In a large non-stick skillet or wok, heat the vegetable oil over medium heat. Add the thinly sliced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.

Step 3

Stir in the sliced bell peppers, julienned carrots, and sliced mushrooms. Cook for 5-7 minutes, or until the vegetables are tender-crisp.

Step 4

Add the chopped kimchi to the skillet and cook for another 2-3 minutes, allowing the flavors to meld.

Step 5

In a small bowl, whisk together the soy sauce, gochujang, rice vinegar, and sesame oil. Pour the sauce mixture over the vegetables and stir to combine.

Step 6

Add the cooked noodles to the skillet, tossing to coat them evenly with the sauce and vegetables.

Step 7

Remove the skillet from the heat and stir in the chopped green onions.

Step 8

Serve the Vegetarian Kimchi Noodle Stir-Fry in bowls, garnished with toasted sesame seeds. Enjoy this flavorful and satisfying meat-free meal!

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