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
Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.Chef Kochhar, aBritish based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
With a focus on combining his heritage and love of British ingredients, Chef Kochhar’s inno...
Chef Kochhar, a British based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
Ingredients
4 large potatoes
2 tbsps oil + for deep-frying
...
