About the Recipe
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
Cook the udon or ramen noodles according to the package directions. Drain and rinse with cold water to prevent sticking, then set aside.
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.
Stir in the sliced bell peppers, julienned carrots, and sliced mushrooms. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
Add the chopped kimchi to the skillet and cook for another 2-3 minutes, allowing the flavors to meld.
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.
Add the cooked noodles to the skillet, tossing to coat them evenly with the sauce and vegetables.
Remove the skillet from the heat and stir in the chopped green onions.
Serve the Vegetarian Kimchi Noodle Stir-Fry in bowls, garnished with toasted sesame seeds. Enjoy this flavorful and satisfying meat-free meal!