INGREDIENTS:
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1/2 medium onion, sliced
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2 tbs avocado oil
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2 cloves garlic, minced
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9oz Vegan Spicy Napa Kimchi, roughly chopped
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2 tbs soy sauce
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3 tbs gochujang
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1 carrot, julienned
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2oz shiitake mushroom, sliced
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two 8oz frozen udon noodles (sold at most Asian grocery stores)
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1 tbs sesame oil
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1 tsp sesame seeds
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1 scallion, thinly sliced
DIRECTIONS:
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Heat up the avocado oil in a pan. Stir fry the onions on med-high heat for 5 min. Add in the minced garlic, stir fry for 2 min.
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Add in the kimchi, stir fry for 5 min. Add in the soy sauce and gochujang and mix.
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In a separate pot, cook the udon noodles for 1 min in boiling water and drain (do NOT overcook the noodles, they will continue to cook once in the pan and will get mushy if you overcook them).
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Add the mushroom and carrot to the pan, stir fry for 3 min.
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Add the noodles to the pan, mix everything together. Add in a few tablespoons of water if necessary.
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Remove the pan from heat. Sprinkle the sesame oil and mix well.
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Serve the noodles into two bowls.
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Garnish each bowl with sesame seeds, scallion, and Kimchi Dust.
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Enjoy!