ramyaramesh3007This fiery duo of kimchi and gochujang is enough to make you addicted to these spicy & slurpy 15-minute udon noodles!
I find kimchi to be one of those foods I always turn to when I’m busy and wanted to prepare something quick. While being so flavourful on its own, it makes an even better meal when it’s paired with spices and gochujang. Kimchi is usually a mix of salted and fermented vegetables with a wide range of seasonings.
This sauce based paired with thick and chewy udon noodles are to die for! You might find yourself coming back to this dish because it’s that easy to make.
Ingredients You Need
- Vegan Kimchi – I used bottled vegan kimchi that is perfect for one or two servings.
- Gochujang & Gochugaru – these are korean food staples that I always have stocked in my pantry because they can be used in many dishes. Furthermore, I use gochugaru that are mild pepper flakes so I’m pretty generous with the amount I use in all my dishes.
- Noodles – this recipe used udon noodles but you could also use instant ramen noodles or a gluten free option like rice noodles.
You can make this gluten free by substituting the noodles to your favourite gluten free ones. Gochujang is also not gluten free, so you can substitute it with a chili paste of your choice.
Spicy Kimchi Udon
Ingredients
- 2 packs udon noodles (save the noodle water)
- 3/4 cup kimchi (with juice)
- 2 tsp gochujang
- 1 tbsp gochugaru
- 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp maple syrup
- 1 garlic clove
- 2 tbsp sesame oil
- 200g extra firm tofu
Garnish
- spring onions
- toasted sesame seeds
Instructions
- Soak udon noodles in hot water and separate them with chopsticks. You can also boil them for a few minutes until they separate.
- Drain and save the excess water. Rinse the noodles with cold water.
- Slice tofu into strips and pan fry in olive oil until crispy.
- In a bowl, combine gochugaru, gochujang, soy sauces, maple syrup and a splash of noodle water.
- Add sesame oil to a pan and add chopped or minced garlic. Saute for a minute and add kimchi with juice. Saute for a few minutes.
- Add udon noodles, the sauce and give it a good stir.
- Transfer to a plate and serve with spring onions and toasted sesame seeds.