This creamy kimchi udon noodles recipe has a creamy kimchi sauce mixed with udon noodles that only takes 10 mins to make! It’s a quick & tasty dinner idea!
This Creamy Kimchi Udon recipe is a fusion-style dish inspired by Korean and Japanese cuisine using thick and chewy udon noodles and my kimchi recipe.
Recipe for Creamy Kimchi Udon Noodles
If you ever have fermented kimchi sitting in your fridge for a long time, this creamy kimchi udon recipe is perfect to make with it.
Because kimchi is a fermented product, it can last a very long time but it will get sourer over time. But don’t fret! The over-fermented kimchi can be such a great ingredient to use for so many dishes including this recipe.
This kimchi udon noodles has a creamy sauce with a slight spice from the kimchi (which gets toned down from the sugar, flour and dairy-free milk. If you use smoked tofu, this creamy kimchi udon dish will also have an element of smokey flavour as well.
Ingredients for Creamy Kimchi Udon Noodles
- Udon Noodles
- Kimchi (my homemade kimchi recipe)
- Oil or Vegan Butter
- Onion (optional)
- Garlic
- Flour
- Non-dairy milk (i used almond milk)
- Tofu
- Nutritional Yeast
- Sugar or Stevia
- Green Onions
If you don’t have udon noodles, you can use any other noodles you’d like!
To make the recipe gluten-free, simply use gluten-free udon noodles and use gluten-free flour.
To make recipe soy-free, simply swap the tofu with another protein source such as chickpeas and use a non-dairy milk that’s not soy milk.
How To Make Creamy Kimchi Udon Noodles (Vegan)
Start by cooking your udon noodles according to instructions.
Meanwhile, in a heated pan, heat up your oil or vegan butter and add in onion and minced garlic. Saute for a couple of minutes.
Next, mix in flour then slowly pour in the non-dairy milk (like almond milk) while stirring to create a creamy consistency. Then add kimchi and mix well. Bring to a soft boil on medium-high heat. You can add more kimchi as you desire.
Next, add in sliced smoked tofu (or chickpeas), nutritional yeast, sugar/sweetener and gochugaru/Korean red chili pepper flakes (optional for extra spice).
Add in the drained and cooked udon noodles. Mix well until noodles are coated. Cook for another 1-2 minutes to let the flavours soak into the noodles. Top with green onions and sesame seeds. Add salt and pepper to taste and enjoy!
Creamy Kimchi Udon Noodles
Ingredients
- 1 serving udon noodles use vegan-friendly and/or use gluten-free if desired
- 1 tbsp Oil or dairy-free butter
- 1/4 Onion optional, slice thinly
- 3 cloves garlic minced
- 1 tbsp flour use gluten-free if desired
- 1 cup Non-dairy milk Unsweetened (i used almond milk)
- 3/4 cup Kimchi with juices (fish-free/vegan)
- 1/3 block Smoked Tofu sliced into thin pieces
- 1 tbsp Nutritional Yeast
- 1 tsp Sugar or Stevia (equivalent)
- 2 Green onions chopped
- 1/2 tsp Sesame seeds optional
- 1 tsp Gochugaru optional, (Korean red chili pepper flakes)
Instructions
- Cook udon noodles according to instructions.
- Meanwhile, in a heated pan, melt the vegan butter and add in onion and minced garlic. Saute for a couple of minutes.
- Mix in flour then slowly pour in the non-dairy milk while stirring to create a creamy consistency.
- Add kimchi and mix well. Bring to a soft boil on medium-high heat.
- Next, add in sliced smoked tofu (or chickpeas), nutritional yeast, sugar/sweetener and gochugaru/Korean red chili pepper flakes (optional for extra spice).
- Add in the cooked udon noodles and mix well until noodles are coated. Cook for another 1-2 minutes to let the flavours soak into the noodles.
- Top with green onions and sesame seeds. Add salt and pepper to taste and enjoy!
Nutrition
NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:
Leave a Comment