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.
