Vegan Kimchi Udon Stir Fry
This vegan kimchi udon stir fry is super easy to make, so flavorful, full of spice, and incredibly delicious! It only takes one pan and less than 15 minutes, making this the perfect quick and easy weeknight meal. The spicy gochujang sauce coats the chewy udon noodles wonderfully.
Vegan Kimchi Udon Stir Fry
This vegan kimchi udon stir fry is super easy to make, so flavorful, full of spice, and incredibly delicious! It only takes one pan and less than 15 minutes, making this the perfect quick and easy weeknight meal. The spicy gochujang sauce coats the chewy udon noodles wonderfully.
Print Recipe
Ingredients
- 2 packs frozen udon noodles (500g total)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 2 green onions, sliced thinly and green and white parts separated
- 1 cup cabbage, chopped
- 1 cup kimchi, chopped
- 2 Tbsp kimchi juice
- 1 Tbsp soy sauce
- 1 Tbsp mushroom stir fry sauce (or vegetarian oyster sauce)
- 1 Tbsp pure organic cane sugar
- 2 tsp sesame oil
- 1 Tbsp gochujang paste
- 1 tsp rice vinegar
Instructions
- Cook udon noodles according to package’s instructions.
- In a small bowl, make the sauce by adding the kimchi juice, soy sauce, mushroom stir fry sauce, sugar, sesame oil, gochujang, and rice vinegar. Stir until well combined. Set aside.
- In a large wok on medium high heat, add the oil. Then add the white parts of the green onions and garlic. Saute for 1 minute. Add the cabbage and kimchi. Saute until cabbage softens. Add the sauce. Saute for 2 minutes. Add the udon noodles. Saute until everything is evenly combined. Add the rest of the green onions and saute to combine. Taste and adjust salt levels. Enjoy!
Servings: 3
