Straightforward Udon Noodle Bowl with Kimchi

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This Straightforward Udon Noodle Bowl with Kimchi is an easy wholesome one-dish meal that may be whipped up in 20 minutes! This bowl meal is flavorful and full of vitamins, because of chard, tofu, and hearty udon noodles. Plus, this entree calls upon the flavour of the Korean traditional, fermented kimchi (kimchee), to provide it a spicy-sour kick of taste that fully powers this recipe. Whereas I’m not an knowledgeable in Korean foodways, I really admire this stunning, plant-based meals custom and referred to as upon a number of conventional components on this recipe. If you wish to be taught extra about this conventional weight loss program, try the work of my good friend and colleague, Maggie Moon, who’s a Korean American meals and diet knowledgeable.

Give this fully vegan Straightforward Udon Noodle Bowl with Kimchi a attempt! When you don’t have chard, you may swap it with any hardy inexperienced, akin to spinach, kale, or mustard greens. What about udon vs soba noodles on this recipe? Whilst you can simply substitute soba noodles for udon noodles, the principle distinction is that udon noodles are comprised of wheat and they’re usually softer and thicker noodles, whereas soba noodles are comprised of buckwheat and are a bit thinner.

Kimchi Veggie Udon Noodle Bowl

Vitamin Notes

This straightforward noodle bowl recipe is full of diet, compliments of tofu, greens, kimchi, and udon noodles. You’ll get a superb supply of plant protein, carbs, fiber, minerals, nutritional vitamins, and phytochemicals on this meal in a bowl. One other nice plus for this nutritionally balanced meal is that it contains fermented meals by the use of kimchi, which is a good wholesome addition to your weight loss program for selling a wholesome intestine microbiota, which might enhance your immune system and digestive well being. This recipe does comprise gluten, however by swapping rice or soba noodles for udon noodles you can also make it gluten-free.

What’s Kimchi?

Kimchi is a conventional Korean fermented vegetable dish utilizing napa cabbage or Korean radish and seasonings, akin to gochugaru, inexperienced onions, garlic, and ginger. The way to eat kimchi? What to eat Kimchi with? Kimchi is usually used as along with soups and stews, and it’s scrumptious as a condiment for quite a few recipes, akin to dumplings and rice. What does kimchi style like? It has a fermented bitter style, together with a spicy kick from the components together with within the kimchee recipe. The place to purchase kimchi? I can discover it in most effectively stocked supermarkets right now, and you’ll positively discover it in Asian markets. It’s saved within the refrigerated part.

Step-by-Step Information:

Select your favourite udon noodles out of your market or on-line.

Prepare dinner in line with bundle instructions in boiling water simply till cooked. Don’t overcook.

Chop onions, carrots, and celery and grate garlic and ginger.

Slice kimchi and add to greens, together with peanuts.

Kimchi Veggie Udon Noodle Bowl

Description

Kimchi provides a wholesome kick to this vegan Straightforward Udon Noodle Bowl with Kimchi stuffed with the goodness of udon noodles, chard, veggies, and tofu. Get it on the desk in 20 minutes. Make it gluten-free by swapping out the noodles for gluten-free rice or soba noodles.

1 (9.5-ounce) bundle udon noodles
1 tablespoon sesame oil
1 small onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
1 teaspoon freshly grated ginger
2 cloves garlic, minced
2 tablespoons water
1 (15-ounce) bundle additional agency tofu, cubed
1 cup canned gentle coconut milk, stir effectively
3 tablespoons diminished sodium, gluten-free soy sauce
1 small bunch Swiss chard, sliced
1 cup ready spicy kimchi, chopped*
¼ cup peanuts

Garnish (optionally available):

Convey a medium pot of water to boil, and prepare dinner noodles in line with bundle instructions (don’t overcook). Rinse in chilly water and put aside.
In the meantime, warmth sesame oil in a wok.
Add onion, carrots, celery, ginger and garlic and stir-fry for 3 minutes. Add 2 tablespoons water and proceed to stir-fry for about 7 minutes, till crisp tender.
Add tofu, coconut milk, soy sauce, swiss chard, kimchi, peanuts, and cooked, drained noodles. Stir-fry for a further 2 minutes, simply till chard is wilted however nonetheless brilliant inexperienced and combination is heated by way of.
Garnish with chili oil and cilantro, if desired.
Makes 6 servings (about 1 2/3 cups every).