Noodles have always been a go-to meal of mine, especially during my time as a student! Firery kimchi noodles have to be one of my favourites, they are ready in around 20 minutes and packed full of flavour. Here is my recipe for my vegan kimchi noodles, stir fried with lots of vegetables and topped with crispy tofu.
A lot of kimchi sadly isn't vegan as it often contains fish sauce, but luckily there are a fair few vegan options around. However for my recipe I like to keep flavours as authentic as possible so I add vegan 'fish' sauce - yes that is a thing! The brand I use is Thai Taste which is a seaweed based sauce to bring the fishy flavours to the kimchi noodles. However if you cannot find any feel free to substitute for extra soy sauce.
This noodle dish is so versatile, being totally honest it looks different most times I make it because I like to throw in whatever vegetables I have left over in my fridge. One constant I always like to add in is tofu. I pan fry my tofu make it crispy and golden, then set aside to add in at the last minute - this stops it going soggy when cooking the rest of the ingredients.
Vegan Kimchi Noodles
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
150g firm tofu
2 garlic cloves, crushed
1 tsp ginger, minced
1 red bell pepper
200g cooked noodles of choice
To serve - Spring onion, chilli, sesame seeds
For the sauce:
1 tbsp soy sauce
1 tsp vegan 'fish' sauce (or extra soy sauce)
1 tbsp agave/maple syrup
2 tbsp gochujang paste
2 tbsp kimchi juice, from jar
Mix together the ingredients for the sauce in a small jug and set aside, adjust the amount of gochujang paste based on spice tolerance.
Heat a frying pan with a little oil and fry the tofu until lightly golden, then remove from the pan and set aside.
Add the garlic and ginger to the pan and fry for 2 minutes.
Slice the pepper and mushrooms into strips, and cut the broccoli into small flourets. Add the vegetables to the pan and cook until slightly tender.
Add the cooked noodles and fry for another minute.
Chop the kimchi and add to the pan along with the sauce, mix together and cook for 2-3 minutes.
Add in the tofu and serve immediately topped with spring onion, sliced chillis, and sesame seeds.
This recipe works great with any variety of noodles, I tend to use rice noodles or udon noodles.
If you aren't feeling the noodles, you can substitute for rice for a delicious fried rice dish.
For the gochujang sauce I used Ajumma Republic Gochujang paste which I found in my local Asda supermarket, it is also available from online retailers.
Feel free to add in whatever vegetables you have available in your fridge!
Thanks for reading, I hope you enjoy these making my vegan kimchi noodles. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!