This Straightforward Udon Noodle Bowl with Kimchi is an easy wholesome one-dish meal that may be whipped up in 20 minutes! This bowl meal is flavorful and filled with vitamins, due to chard, tofu, and hearty udon noodles. Plus, this entree calls upon the flavour of the Korean basic, fermented kimchi (kimchee), to provide it a spicy-sour kick of taste that fully powers this recipe. Whereas I’m not an skilled in Korean foodways, I actually recognize this stunning, plant-based meals custom and referred to as upon a number of conventional elements on this recipe. If you wish to be taught extra about this conventional weight loss plan, take a look at the work of my pal and colleague, Maggie Moon, who’s a Korean American meals and diet skilled.
Give this fully vegan Straightforward Udon Noodle Bowl with Kimchi a strive! In the event you don’t have chard, you’ll be able to swap it with any hardy inexperienced, corresponding to spinach, kale, or mustard greens. What about udon vs soba noodles on this recipe? Whilst you can simply substitute soba noodles for udon noodles, the principle distinction is that udon noodles are made out of wheat and they’re sometimes softer and thicker noodles, whereas soba noodles are made out of buckwheat and are a bit thinner.
Vitamin Notes
This easy noodle bowl recipe is filled with diet, compliments of tofu, greens, kimchi, and udon noodles. You’ll get supply of plant protein, carbs, fiber, minerals, nutritional vitamins, and phytochemicals on this meal in a bowl. One other nice plus for this nutritionally balanced meal is that it consists of fermented meals by the use of kimchi, which is a good wholesome addition to your weight loss plan for selling a wholesome intestine microbiota, which might enhance your immune system and digestive well being. This recipe does include gluten, however by swapping rice or soba noodles for udon noodles you may make it gluten-free.
What’s Kimchi?
Kimchi is a standard Korean fermented vegetable dish utilizing napa cabbage or Korean radish and seasonings, corresponding to gochugaru, inexperienced onions, garlic, and ginger. The best way to eat kimchi? What to eat Kimchi with? Kimchi is usually used as along with soups and stews, and it’s scrumptious as a condiment for quite a few recipes, corresponding to dumplings and rice. What does kimchi style like? It has a fermented bitter style, together with a spicy kick from the elements together with within the kimchee recipe. The place to purchase kimchi? I can discover it in most nicely stocked supermarkets as we speak, and you’ll positively discover it in Asian markets. It’s saved within the refrigerated part.
Step-by-Step Information:
Description
Kimchi offers a wholesome kick to this vegan Straightforward 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) package deal 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) package deal further agency tofu, cubed
- 1 cup canned mild coconut milk, stir nicely
- 3 tablespoons lowered sodium, gluten-free soy sauce
- 1 small bunch Swiss chard, sliced
- 1 cup ready spicy kimchi, chopped*
- ÂĽ cup peanuts
Garnish (optionally available):
- Deliver a medium pot of water to boil, and prepare dinner noodles based on package deal instructions (don’t overcook). Rinse in chilly water and put aside.
- In the meantime, 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 an extra 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
*Search for ready kimchi within the refrigerated part of specialty markets, corresponding to pure meals shops and Asian supermarkets.
To make this recipe gluten-free, substitute gluten-free noodles, corresponding to rice noodles.
Learn to press tofu right here.
- Prep Time: 10 minutes
- Prepare dinner Time: 13 minutes
- Class: Entree
- Delicacies: Asian
Vitamin
- Serving Dimension: 1 2/3 cup
- Energy: 323
- Sugar: 3 g
- Sodium: 366 mg
- Fats: 13 g
- Saturated Fats: 4 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 15 g
Key phrases: 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 Greens
Thai Tempeh Noodle Skillet
Vegan Pho with Tofu
Soba Noodles Seaweed Salad
Straightforward Soba Noodles with Peanuts and Seitan
Shirataki Noodle Salad with Ginger Sesame Dressing
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