Food
Creamy Kimchi Udon Noodles To-Go
Chef Sadia Darpan, 19 Mar, 2024
Ingredients:
7.1 oz (200 g) pre-cooked udon noodles
1⁄2 cup (55 g) grated carrot
1⁄2 cup (32 g) shredded green cabbage
2 Tbsp (19 g) vegan kimchi, roughly chopped
1/2 stalk green onion, thinly sliced
1/2 cup (78 g) cooked shelled edamame
Sauce:
1,1/2 Tbsp (22 mL) vegan mayonnaise
1/2 Tbsp (7 mL) dark soy sauce
1/2 tsp toasted sesame oil
Directions:
1. Add the noodles to a saucepan of boiling water. Cook for 2 minutes, then drain and rinse under cold water. Set aside.
2. Meanwhile, prep the carrot, cabbage, kimchi, and green onion.
3. Add the mayo, soy sauce and sesame oil to the bottom of your container or jar. Give it a mix.
4. Then add the cooled noodles, prepared veggies, and the edamame.
5. When ready to enjoy, give it a shake so everything combines or toss it together in a bowl. Enjoy!
Storage
The noodles can be stored in a mason jar or an airtight container in the fridge for up to 3 days.
MORE Food ARTICLES
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.