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Ref: 272
Heading: Mains
Cuisine: Korean
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   200 g  Noodles or choice dried
   2 tbsp  Soy sauce
   2 tbsp  Toasted sesame oil
   3 tbsp  Runny honey
   2 tbsp  Rice wine vinegar
   2 tbsp  Gochujang, or red chili paste 
   2 tbsp  Vegan Thai fish sauce, seaweed one
  Stir Fry
   400 g  Kimchi from a jar or make yourself
   4 Banana shallots finely sliced
   8 Garlic cloves, rough chopped
   2 tbsp  Ginger grated
   150 g  Shitake mushrooms sliced
   2 Sweet red bell pepper thinly sliced
   100 g  Carrot cut into sticks
   100 g  Bok choy
   100 g  Mung bean sprouts
   4 tbsp  Groundnut oil
   2 Spring onion thinly sliced
   sprinkle  Fresh coriander chopped
   1 tbsp  Toasted sesame seeds


  Step 1
Make the sauce by adding all the ingredients into a bowl & give a good mix, set aside.
  Step 2
Cook noodles as to packet instructions, finish cooking & place in luke warm water to stop from sticking together.
  Step 3
Heat a non stick wok (best) of frying pan on med to high heat, add oil, shallot, garlic & ginger, fry off for 1 min, then add mushrooms & the rest of the veg, cook & stir for 2 to 3 mins, add Kimchi then the sauce & drained noodles & bring to a bubbling sizzle stirring all the time & serve, sprinkle over garnishes.

Suggestion & Tips

You could keep noodles separate & place stir fry over them, add some chopped chilli if you like it hot.
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