Vegan Korean Udon Noodles

My husband’s friends are visiting us from American soon. His friend’s wife is Korean, who apparently cooks really well. Not only that, she apparently is really good at presenting her food, which is NOT my strongest points. Koreans are really big on meat and I want to introduce them to my vegan diet with something they are familiar with. So I came up with this recipe as an experiment and it turned out to be pretty scrumptious.

Before I begin, let me introduce you to Gochujang. It is THE ingredient to have if you want to cook delicious korean meals. Gochujang is a korean chilli paste which is very hot, with a fair amount of saltiness.

picture from google images

I hope you like the recipe:

Serves 4-5 people

Ingredients:

1 bag of stir fry mix (vegetables)

1 Pepper, sliced

1 onion, sliced

10 to 12 cloves of garlic, minced

200-300grams of mushrooms (I used a variety of exotic kinds sold in tesco)

a handful of spring onions chopped into couple of inches long strips

750 gms of Udon Noodles (I used the already cooked kind)

1 1/5 tbsp of Gochujang

2 tbsp of Tamari (or soy sauce)

3 tsp of sesame oil

400 gms of firm tofu

half a cup of water

1 tsp coconut sugar/maple syrup (or regular)

1 tbsp of rapeseed oil

Method: 

First things first, make the sauce. In a bowl, mix gochujang, sesame oil, tamari, water and sugar. Mix well and set aside.

Next, prep the tofu. I simply press the tofu in between two chopping board with couple of heavy books on top of the chopping board to drain out excess water. Then cut them into bite sized pieces and simply fry them in very hot oil. The trick is to have the oil very hot, shallow fry it and don’t rush to turn them over. If you are hasty, you will find your tofu stick to the pan. Fry them and set them aside.

Now in a wok, heat some oil. Add the onions, mushrooms and garlic. Saute for a couple of minutes and then add the stir fry mix. Cook for a couple of minutes and then add the noodles along with the sauce. Let the noodles cook and soak up some of the sauce. After about 5 minutes, add the tofu pieces, peppers and the spring onions. Cook for another 5 minutes or until most of the juices are absorbed. Don’t overcook the noodles, even if there’s plenty of sauce. A bit of extra sauce is better than soggy veggies and noodles.

Serve hot and sprinkle some toasted sesame seeds.

Tips: Sprinkle some crushed seaweed, it will add an earthy flavour and more crunch.

 

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