This Easy Udon Noodle Bowl with Kimchi is a straightforward wholesome one-dish meal that may be whipped up in 20 minutes! This bowl meal is flavorful and full of vitamins, because of chard, tofu, and hearty udon noodles. Plus, this entree calls upon the flavour of the Korean traditional, fermented kimchi (kimchee), to offer it a spicy-sour kick of taste that fully powers this recipe. While I’m not an knowledgeable in Korean foodways, I actually respect this stunning, plant-based meals custom and referred to as upon a number of conventional components on this recipe. If you need to be taught extra about this conventional food regimen, take a look at the work of my good friend and colleague, Maggie Moon, who’s a Korean American meals and diet knowledgeable.
Give this fully vegan Easy Udon Noodle Bowl with Kimchi a attempt! If you don’t have chard, you possibly can swap it with any hardy inexperienced, comparable to spinach, kale, or mustard greens. What about udon vs soba noodles on this recipe? While you possibly can simply substitute soba noodles for udon noodles, the principle distinction is that udon noodles are comprised of wheat and they’re usually softer and thicker noodles, whereas soba noodles are comprised of buckwheat and are a bit thinner.
Nutrition Notes
This easy noodle bowl recipe is full of diet, compliments of tofu, greens, kimchi, and udon noodles. You’ll get an excellent supply of plant protein, carbs, fiber, minerals, nutritional vitamins, and phytochemicals on this meal in a bowl. Another nice plus for this nutritionally balanced meal is that it contains fermented meals by the use of kimchi, which is a good wholesome addition to your food regimen for selling a wholesome intestine microbiota, which may increase your immune system and digestive well being. This recipe does include gluten, however by swapping rice or soba noodles for udon noodles you can also make it gluten-free.
What is Kimchi?
Kimchi is a standard Korean fermented vegetable dish utilizing napa cabbage or Korean radish and seasonings, comparable to gochugaru, inexperienced onions, garlic, and ginger. How to eat kimchi? What to eat Kimchi with? Kimchi is often used as along with soups and stews, and it’s scrumptious as a condiment for quite a few recipes, comparable to dumplings and rice. What does kimchi style like? It has a fermented bitter style, together with a spicy kick from the components together with within the kimchee recipe. Where to purchase kimchi? I can discover it in most properly stocked supermarkets at the moment, and you may positively discover it in Asian markets. It is saved within the refrigerated part.
Step-by-Step Guide:
Description
Kimchi provides a wholesome kick to this vegan Easy Udon Noodle Bowl with Kimchi stuffed with the goodness of udon noodles, chard, veggies, and tofu. Get it on the desk in 20 minutes. Make it gluten-free by swapping out the noodles for gluten-free rice or soba noodles.
- 1 (9.5-ounce) bundle udon noodles
- 1 tablespoon sesame oil
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 2 tablespoons water
- 1 (15-ounce) bundle further agency tofu, cubed
- 1 cup canned mild coconut milk, stir properly
- 3 tablespoons decreased sodium, gluten-free soy sauce
- 1 small bunch Swiss chard, sliced
- 1 cup ready spicy kimchi, chopped*
- ¼ cup peanuts
Garnish (non-compulsory):
- Bring a medium pot of water to boil, and prepare dinner noodles in line with bundle instructions (don’t overcook). Rinse in chilly water and put aside.
- Meanwhile, warmth sesame oil in a wok.
- Add onion, carrots, celery, ginger and garlic and stir-fry for 3 minutes. Add 2 tablespoons water and proceed to stir-fry for about 7 minutes, till crisp tender.
- Add tofu, coconut milk, soy sauce, swiss chard, kimchi, peanuts, and cooked, drained noodles. Stir-fry for a further 2 minutes, simply till chard is wilted however nonetheless vibrant inexperienced and combination is heated via.
- Garnish with chili oil and cilantro, if desired.
- Makes 6 servings (about 1 2/3 cups every).
Notes
*Look for ready kimchi within the refrigerated part of specialty markets, comparable to pure meals shops and Asian supermarkets.
To make this recipe gluten-free, substitute gluten-free noodles, comparable to rice noodles.
Learn press tofu right here.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Entree
- Cuisine: Asian
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 323
- Sugar: 3 g
- Sodium: 366 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 15 g
Keywords: vegan Asian dish, vegan Asian recipe, vegan Asian dinner
For extra noodle dishes, take a look at a few of my favorites:
Noodle Bowl with Thai Tofu and Vegetables
Thai Tempeh Noodle Skillet
Vegan Pho with Tofu
Soba Noodles Seaweed Salad
Easy Soba Noodles with Peanuts and Seitan
Shirataki Noodle Salad with Ginger Sesame Dressing
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