About the Recipe
Ingredients
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
Preparation
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!