These are the noodles you need when you’re craving a meat-free, healthy-ish vibe come dinnertime. So many veggies, so many layers of flavour!
2 tbsp vegetable oil
3 garlic cloves, finely chopped
1 onion, sliced
½ cup finely julienned carrot
1 zucchini, sliced
½ cup Kimchi vegetables, roughly chopped
200g mushrooms, sliced
400g cooked hokkien noodles
3 spring onions (scallions), cut into batons
Japanese nori sheets, finely sliced, to serve
sesame seeds, to serve
1 tbsp Gochujang*
1 tbsp Korean red chilli powder*
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp honey
2 tbsp Kimchi juice (take this from your jar of kimchi)
½ tsp corn flour (cornstarch)
Combine the ingredients for the stir-fry sauce. Set aside for later
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for half a minute. Then add the carrot and zucchini and stir-fry for half a minute. Add the Kimchi. Toss through the mushrooms. Stir-fry for 2 minutes or until the vegetables are just tender. Add the noodles and the stir-fry sauce and stir-fry until well combined and the sauce has thickened slightly. Toss through the spring onion (scallions). Transfer to a serving plate and sprinkle over a small handful of sliced nori. Sprinkle with sesame seeds and serve.
– Gochujang is a Korean fermented chilli paste. Find it online or from an Asian grocery store.
– Korean red chilli powder is called ‘Gochugaru’ and can be found online or from an Asian grocery store.