Ref: 272
Heading: Mains
Cuisine: Korean
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep
200 g
Noodles or choice dried
Sauce
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
Garnish
2 Spring onion thinly sliced
sprinkle
Fresh coriander chopped
1 tbsp
Toasted sesame seeds
Method
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.