Kimchi Veggie Udon Noodle Bowl (Vegan)

Sharon Palmer

This Kimchi Veggie Udon Noodle Bowl is an easy one-dish meal that can be whipped up in 20 minutes! It’s flavorful and packed with nutrients, thanks to chard, tofu, and hearty udon noodles, made with wheat. Plus, this entree calls upon the flavor of the Korean classic, fermented kimchi (kimchee), to give it a spicy-sour kick of flavor that completely powers this recipe. Including more fermented foods is a great strategy for promoting a healthy gut microbiota, which can boost your immune system and digestive health. Give this completely vegan Kimchi Veggie Udon Noodle Bowl a try! If you don’t have chard, you can swap it with any hardy green, such as spinach, kale or mustard greens.

 

Step-by-Step Guide:

Pick out your favorite udon noodles from your market or online.
Cook according to package directions in boiling water just until cooked. Do not overcook.
Rinse and drain noodles and set aside.
Chop onions, carrots, and celery and grate garlic and ginger.
Sauté vegetables in sesame oil for a few minutes, add water and continue to stir-fry until crisp tender.
Cube tofu and add to vegetables, along with coconut milk.
Slice chard and add to vegetables.
Slice kimchi and add to vegetables, along with peanuts.
Heat for a couple of minutes, until heated through.
Dish up, garnish with chili oil as desired, and enjoy!

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Kimchi Veggie Udon Noodle Bowl (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings (1 2/3 cup each) 1x
  • Diet: Vegan

Description

Kimchi gives a healthy, spicy-sour kick to this plant-based, vegan bowl filled with the goodness of udon noodles, chard, veggies, and tofu. Get it on the table in 20 minutes.


Scale

Ingredients

  • 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 soy sauce
  • 1 small bunch Swiss chard, sliced
  • 1 cup prepared spicy kimchi, chopped*
  • ¼ cup peanuts

Garnish (optional):

  • Chili oil

Instructions

  1. 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.
  2. Meanwhile, heat sesame oil in a wok.
  3. 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.
  4. 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.
  5. Garnish with chili oil and cilantro, if desired.
  6. 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.

Learn how to press tofu here.

  • 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

Keywords: vegan Asian dish, vegan Asian recipe, vegan Asian dinner

For other Asian-inspired recipes, check out:

Thai Tofu Veggie Noodle Bowl
Thai Tempeh Noodle Skillet
Grilled Spicy Asian Tofu

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