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.
- 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
- Chili oil
- 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).
*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
- 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