Kimchi Noodles Recipe
Here's a super tasty recipe for Vegan Kimchi Noodles, stir-fried with lots of healthy veggies you probably have on hand. Keep it vegan or add an egg, chicken or shrimp!
How to Make the Best Kimchi Noodles
These kimchi noodles are the ultimate quick weeknight dinner that delivers bold Korean flavors in just 30 minutes. The combination of tangy, fermented kimchi with a savory-sweet sauce creates a deeply satisfying dish that’s packed with umami. Whether you use rice noodles, udon, or whatever you have in your pantry, this flexible recipe adapts to what’s on hand.
The beauty of this dish lies in its versatility. Keep it completely vegan by swapping fish sauce for miso paste, or add your favorite protein—crispy tofu, pan-seared chicken, shrimp, or even a fried egg on top. The vegetables are equally adaptable; use whatever mix of mushrooms, bell peppers, cabbage, and greens you have available.
What makes these kimchi noodles truly special is the balance of flavors in the sauce. The gochujang brings gentle heat, the sesame oil adds nutty richness, and the maple syrup provides just enough sweetness to round everything out. Topped with fresh scallions and a sprinkle of sesame seeds, this is comfort food at its finest.
Kimchi Noodles
Here's a super tasty recipe for Vegan Kimchi Noodles, stir-fried with lots of healthy veggies you probably have on hand. Keep it vegan or add an egg, chicken or shrimp!
Ingredients
Noodles
Sauce
Stir Fry
Optional Protein
Garnish
Instructions
Prepare Ingredients
- Cook noodles according to package directions. Drain and set aside.
- If adding crispy tofu, pan-seared chicken, or shrimp, pan-sear first in the wok with salt and pepper. Set aside.
Stir Fry
- Heat oil over medium-low heat in a wok or skillet. Add shallots, garlic, and ginger and sauté 1-2 minutes.
- Add veggies (adding longer cooking ones first) with salt and pepper. Stir fry until just tender, yet still vibrant and crisp.
- Make a well in the center and fry the noodles for 1 minute.
- Add the sauce and chopped kimchi, tossing everything together. Taste and adjust heat, adding more chili paste if desired, as well as additional fish sauce or soy sauce to taste.
- Add any protein you've prepped at the very end, tossing to combine.
Serve
- Serve immediately, dividing into 2-3 bowls. Sprinkle with scallions and sesame seeds. Add any additional toppings as desired.
Notes
- For a vegan version, substitute the fish sauce with miso paste.
- Any noodle works well here—rice noodles, udon, soba, ramen, or even pasta.
- Add more gochujang for extra heat, or reduce for a milder dish.
- The veggies should still be vibrant and have a slight crunch when done.
