Korean Noodles with Kimchi Butter & Steamed Vegetables

Korean Noodles

with Kimchi Butter & Steamed Vegetables

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dinner

Kimchi is a traditional Korean food made with fermented cabbage. The cabbage is both spicy and sweet—plus, it’s packed with probiotics. The kimchi will melt into the vegan butter to create a bright sauce, and if you’d prefer to go lighter on the noodles, they can be mixed in gradually to your liking. Grab your chopsticks and dig in!

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
750
FAT
16g
CARBOHYDRATES
135g
PROTEIN
21g

MAIN INGREDIENTS

  1. ½ cup mung beans
  2. 2 scallions
  3. ¾ cup vegan kimchi
  4. 7 oz wide rice noodles
  5. 3 tbsp vegan butter
  6. 2 tbsp gochujang
  7. 12 oz mixed fresh vegetables
  8. 2 tsp smoked nori spice
  9. Salt*
  10. *Not Included
  11. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large pot
  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Get started
Bring a large pot of salted water to a boil for the rice noodles. Place the mung beans in a small saucepan with 2 cups cold water over high heat. Bring to a boil, cover, and reduce heat to medium. Simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 25 to 30 minutes.
2
Cook the noodles
Thinly slice the scallions, keeping the whites and greens separate. Roughly chop the kimchi. Add the rice noodles to the boiling water, turn off the heat, and stir. Cook, stirring occasionally, until the noodles are tender, about 7 to 8 minutes. Reserve ½ cup of the cooking water. Drain the noodles.
3
Start the kimchi sauce
Place a large nonstick skillet over medium-high heat and add just 2 tbsp butter. Once melted, add just the scallion whites, chopped kimchi, and gochujang. Cook until the kimchi begins to brown in places, about 3 to 4 minutes.
4
Steam the vegetables
Without piercing, microwave the bag of mixed fresh vegetables on high for 2 to 3 minutes. Remove carefully as the bag will be warm to the touch.
5
Add the noodles
Add the mung beans, cooked rice noodles and remaining butter to the skillet with the kimchi sauce. Toss over medium heat until the sauce coats the noodles, about 2 to 3 minutes. Add a few tbsp of the cooking water if you need to thin out the sauce a bit.
6
Serve
Divide Korean noodles between large plates and sprinkle with smoked nori spice and scallion greens. Serve with the steamed vegetables. Enjoy!