This Simple 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, because of chard, tofu, and hearty udon noodles. Plus, this entree calls upon the flavour of the Korean traditional, 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 really recognize this stunning, plant-based meals custom and referred to as upon a number of conventional substances on this recipe. If you wish to study extra about this conventional weight-reduction plan, take a look at the work of my buddy and colleague, Maggie Moon, who’s a Korean American meals and vitamin skilled.
Give this fully vegan Simple Udon Noodle Bowl with Kimchi a attempt! If you happen to don’t have chard, you’ll be able to swap it with any hardy inexperienced, equivalent 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 primary distinction is that udon noodles are made out of wheat and they’re usually softer and thicker noodles, whereas soba noodles are made out of buckwheat and are a bit thinner.
Vitamin Notes
This straightforward noodle bowl recipe is filled with vitamin, compliments of tofu, greens, kimchi, and udon noodles. You’ll get a very good 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-reduction plan for selling a wholesome intestine microbiota, which may enhance your immune system and digestive well being. This recipe does comprise gluten, however by swapping rice or soba noodles for udon noodles you can also make it gluten-free.
What’s Kimchi?
Kimchi is a conventional Korean fermented vegetable dish utilizing napa cabbage or Korean radish and seasonings, equivalent to gochugaru, inexperienced onions, garlic, and ginger. The best way 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, equivalent to dumplings and rice. What does kimchi style like? It has a fermented bitter style, together with a spicy kick from the substances 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 Simple Udon Noodle Bowl with Kimchi crammed 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 additional agency tofu, cubed
- 1 cup canned mild coconut milk, stir nicely
- 3 tablespoons diminished sodium, gluten-free soy sauce
- 1 small bunch Swiss chard, sliced
- 1 cup ready spicy kimchi, chopped*
- ¼ cup peanuts
Garnish (non-obligatory):
- Carry a medium pot of water to boil, and cook dinner noodles in response to 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 a further 2 minutes, simply till chard is wilted however nonetheless brilliant inexperienced and combination is heated by.
- 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, equivalent to pure meals shops and Asian supermarkets.
To make this recipe gluten-free, substitute gluten-free noodles, equivalent to rice noodles.
Discover ways to press tofu right here.
- Prep Time: 10 minutes
- Cook dinner Time: 13 minutes
- Class: Entree
- Delicacies: Asian
Vitamin
- Serving Measurement: 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
Simple Soba Noodles with Peanuts and Seitan
Shirataki Noodle Salad with Ginger Sesame Dressing
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Extra Instruments for Consuming and Residing the Goodness
