Sunday, June 16, 2024

Creamy Kimchi Udon Noodles To-Go

Chef Sadia Darpan, 19 Mar, 2024
  • Creamy Kimchi Udon Noodles To-Go



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


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



13 min


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!


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


Chef Sadia

Chef Sadia

Meet Sadia, the visionary behind Pick Up Limes, a plant-based platform founded in 2014 following her graduation and work as a dietitian in Vancouver. Her transformative backpacking journey led her to a chance encounter with Robin, her partner, in Thailand, sparking a series of shared adventures that prompted her to move from Canada to the Netherlands.

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