Kimchi is one of those polarizing foods like cilantro. You either love it or you don’t. I stand firm on team love it and in fact, it was one of my biggest cravings during Juniper’s pregnancy. Without sounding like a broken record, I still can’t get enough of the tangy, spicy, kimchi oomph. At least once a week I’m craving it so much that I literally can’t think about anything until I get some in my belly. Enter my latest obsession: Vegan Kimchi Fried Noodles.
When the time allows for it, there’s a local sushi restaurant that makes their own vegan in-house kimchi that they use in their belly-warming kimchi udon soup. But with kids in tow, it’s not always possible to pop in on a whim, so when cravings strike I’ve resorted to eating it straight from the jar at home. Sometimes I’ll even take a whole 10 minutes to whip up my quick vegan kimchi fried noodles. With quick-cooking chow mien noodles, some chopped veggies and kimchi, it’s literally a flash in the pan.
When a recipe is faster than the time it takes to drive to the restaurant you know it’s a keeper. With such busy days, 10 minute meals are basically the only thing that guarantees I actually sit down to eat. They’re also essential if you’re one to get hangry like me. (Ahem, sorry family.) For this recipe, all you’ll need is your favourite kimchi, some fresh veggies like sugar snap peas, bok choy or broccoli, and quick cooking noodles. My usual go to is a 3 minute vegan chow mien that I buy dried (at the Bulk Barn for those Canadian folks who are wondering), but udon noodles are also great if you prefer something really dense and chewy. But either way, if you love kimchi, you’re going to love these easy, vegan kimchi fried noodles.
If you try this out at home I’d love to see it, so be sure to tag me (@jessicalaurennadel) and your drool-worthy instagram pics with #cupcakesandkale.
- dried vegan chow mien noodles (gluten free if necessary)
- 2 tsp toasted sesame oil
- 2 green onions, finely diced, greens and whites separated
- 1 cup sugar snap peas, broccoli florets or 2 cups bok choy
- ¼ cup vegan kimchi
- 1 tsp tamari, plus more to taste (gluten free if necessary)
- toasted sesame seeds
- Cook the noodles according to package directions. Drain and set aside.
- In a medium frying pan, heat the sesame oil over medium high and add the white parts of the green onion and sugar snap peas. Sauté for a minute or two, stirring all the while.
- Add the cooked noodles, the kimchi and the tamari and continue cooking for 2 minutes. Taste and add more tamari if you like. Remove from the heat and fold in the remaining green onions.
- Transfer to a bowl, top with sesame seeds and serve.
*Double check the ingredients on both the noodle and kimchi packages - sometimes there can be added non-vegan ingredients that sneak in there like egg (in the noodles) and shrimp (in the kimchi).