Kimchi Udon
with Sesame Green Beans & Scallion Relish
Kimchi is a popular Korean condiment, cherished for its juicy texture, pleasant funk produced during fermentation, and gut-healthy probiotics. It's typically made from salted cabbage or radish with a variety of seasonings such as Korean red chile flakes, ginger, fish sauce, and shrimp paste. We use plant-based kimchi, without the shrimp or fish, to add bold flavor to this simple, veggie-packed udon noodle bowl.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp seasoned rice vinegar
- 1 tsp turbinado sugar
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 2 tbsp peanuts, roughly chopped
- 1 tbsp white sesame seeds
- 14 oz udon noodles
- 1 tbsp toasted sesame oil
- 6 oz green beans, trimmed
- 2 garlic cloves, peeled and thinly sliced
- 4 oz vegan kimchi
- 1 tbsp gochujang
- 2 tbsp vegan butter
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Combine vinegar, sugar, 1 tbsp vegetable oil, and a pinch of salt in small bowl and stir to dissolve sugar. Add scallion greens, peanuts, and sesame seeds and stir to combine. (4-serving meal: use 2 tbsp vegetable oil)
Add noodles to boiling water and cook until soft, 2 to 3 minutes. Drain udon and rinse under cold water to stop cooking process.
Heat sesame oil in large nonstick skillet over medium-high heat. Add green beans and a pinch of salt and pepper and cook, undisturbed, until lightly charred, 3 to 5 minutes. Add scallion whites and garlic and cook until fragrant, 1 to 2 minutes.
Add cooked udon, kimchi, gochujang, and butter to skillet with green beans and stir constantly until butter is melted and noodles are coated. Divide kimchi udon with sesame green beans between bowls and top with scallion relish. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
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Gochujang Tofu Bowls with Brown Rice & Sesame-Garlic Green Beans
Mushroom Bulgogi Tacos with Kiwi Kimchi & Radish
Ranchero Bowls with Cumin-Roasted Vegetables & Serrano Yogurt
