Main

Creamy Kimchi Udon Noodles To-Go

Chef Sadia Darpan, 19 Mar, 2024 04:48 PM

Ingredients:

7.1 oz (200 g) pre-cooked udon noodles
1⁄2 cup (55 g) grated carrot
1⁄2 cup (32 g) shredded green cabbage
2 Tbsp (19 g) vegan kimchi, roughly chopped
1/2 stalk green onion, thinly sliced
1/2 cup (78 g) cooked shelled edamame

Sauce:

1,1/2 Tbsp (22 mL) vegan mayonnaise
1/2 Tbsp (7 mL) dark soy sauce
1/2 tsp toasted sesame oil

Directions:

Prep

13 min

Cook

2 min

1. Add the noodles to a saucepan of boiling water. Cook for 2 minutes, then drain and rinse under cold water. Set aside.

2. Meanwhile, prep the carrot, cabbage, kimchi, and green onion.

3. Add the mayo, soy sauce and sesame oil to the bottom of your container or jar. Give it a mix.

4. Then add the cooled noodles, prepared veggies, and the edamame.

5. When ready to enjoy, give it a shake so everything combines or toss it together in a bowl. Enjoy!

Storage

The noodles can be stored in a mason jar or an airtight container in the fridge for up to 3 days.

Prev Next

MORE Main ARTICLES

Amritsari Pindi Chole

Everyone loves a good plate of Amritsari Chole. It truly is the perfect weather to enjoy Amritsari Chole. The Chole are bursting with the most flavourful spices to truly give your tastebuds an authentic Punjabi culinary experience.

Amritsari Pindi Chole

Murg Malai Tikka

For those of you who like your chicken with a creamy texture try murgh malai tikka.

Murg Malai Tikka

Rajma Galouti Kebab

Rajma paired with kebabs is another level.

Rajma Galouti Kebab

Ajwaini Salmon in Malabari sauce

For all salmon lovers try salmon in Malabari sauce it will truly be a different experience with fish.

Ajwaini Salmon in Malabari sauce

Paneer Makhani Pizza

Indulge in this fusion delight. Paneer Makhani Pizza combines the flavors of India with the beloved Italian classic, making it a perfect treat to impress family and friends with.

Paneer Makhani Pizza

Plov with Chicken

The dish is assembled and cooked in layers: Browned meat is topped with sautéed aromatics and carrot, then with rice. But before any of that, the rice is rinsed, then soaked to rid the grains of excess starch and ensure they cook up fluffy and tender.