Description
Kimchi gives a healthy kick to this vegan Easy Udon Noodle Bowl with Kimchi filled with the goodness of udon noodles, chard, veggies, and tofu. Get it on the table in 20 minutes. Make it gluten-free by swapping out the noodles for gluten-free rice or soba noodles.
Ingredients
Scale
- 1 (9.5-ounce) package 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 extra firm tofu, cubed
- 1 cup canned light coconut milk, stir well
- 3 tablespoons reduced sodium, gluten-free soy sauce
- 1 small bunch Swiss chard, sliced
- 1 cup prepared spicy kimchi, chopped*
- ¼ cup peanuts
Garnish (optional):
- Chili oil
- Cilantro, chopped
Instructions
- Bring a medium pot of water to boil, and cook noodles according to package directions (do not overcook). Rinse in cold water and set aside.
- Meanwhile, heat sesame oil in a wok.
- Add onion, carrots, celery, ginger and garlic and stir-fry for 3 minutes. Add 2 tablespoons water and continue to stir-fry for about 7 minutes, until crisp tender.
- Add tofu, coconut milk, soy sauce, swiss chard, kimchi, peanuts, and cooked, drained noodles. Stir-fry for an additional 2 minutes, just until chard is wilted but still bright green and mixture is heated through.
- Garnish with chili oil and cilantro, if desired.
- Makes 6 servings (about 1 2/3 cups each).
Notes
*Look for prepared kimchi in the refrigerated section of specialty markets, such as natural food stores and Asian supermarkets.
To make this recipe gluten-free, substitute gluten-free noodles, such as rice noodles.
Learn how to press tofu 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