Kimchi Alfredo with Udon Noodles (Vegan Recipe)

As you may know, I am a BIG FAN of fusion dishes! We live in a world where we are so interconnected to one another and we have to ability to learn so much about other cultures… why not combine some delicious foods to create some new delicious foods?!?

Today’s fusion recipe will be a KIMCHI UDON ALFREDO! Wow, that is literally the fusion of 3 different cultures and cuisines – Korean, Japanese AND Italian. Not only that, we will also be making everything completely VEGAN, of course.

Scrolls down for the delicious and comforting recipe… I honestly think you will love it.

This was featured in my latest new series on my YouTube channel – MUNCHING MONDAYS! This is my new Mukbang (eating show) series where I eat food and chat! Check it out here:

The recipe was a super easy adaptation from my No Oil Udon Alfredo Recipe that I made a while ago which turned out to be DELICIOUS. The main thing I did was that I stir fried some kimchi to add into the dish and I also pan-fried some delicious tofu for the protein.

Feel free to customize to your liking and add things as you cook! Have fun.


Vegan Kimchi Udon Alfredo

Ingredients (approx. 2 servings):

  • 2 servings of udon noodles – I cooked the dry kind
  • 1/2 cup cashews
  • 1/4 block extra firm tofu, cut into long & thin strips
  • 2-3 tsp soy sauce
  • 2-3 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp miso paste
  • 1/2 cup non-dairy milk
  • 1/2 onion, cut into thin strips
  • 1/2 cup vegan kimchi (preferably sour! Here’s a recipe for a delicious vegan kimchi)
  • salt & pepper to taste


  1. Soak cashews overnight OR boil them for about 20 minutes to soften.
  2. Cook the udon noodles according to instructions (when finished, drain but don’t rinse).
  3. On medium-high heat, cook tofu on a frying pan, tossing it once in a while until golden brown. Once cooked, turn heat down to a low or off, then add soy sauce and toss. Set aside.
  4. Meanwhile, cook the garlic on a pan with a little oil until nicely browned.
  5. Add softened cashews, cooked garlic, veggie broth, lemon juice, nutritional yeast, miso paste and non-dairy milk into a blender and blend until smooth and creamy. It might be slightly liquidy but this will thicken later.
  6. In a wok or pan on medium-high heat, heat a little oil and add onion and kimchi and cook until onions have softened.
  7. Add in the sauce, tofu and noodles and bring it to a boil, then simmer until sauce is thickened.
  8. Add salt & pepper to taste and serve!
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