Ingredients with Measurements:
- 8 oz. udon noodles
- 1 cup kimchi, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup scallions, sliced
- 2 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tsp. gochujang (Korean chili paste)
- 1 tsp. garlic, minced
- 1 tsp. ginger, minced
- 1/4 cup water
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large mixing bowl
- Whisk
- Cutting board and knife
- Large skillet or wok
Step-by-Step Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, gochujang, garlic, ginger, and water.
3. Heat a large skillet or wok over medium-high heat. Add shiitake mushrooms and cook for 2-3 minutes until slightly browned.
4. Add carrots and cucumber to the skillet and cook for another 2-3 minutes until slightly softened.
5. Add chopped kimchi to the skillet and cook for 1-2 minutes until heated through.
6. Add cooked udon noodles to the skillet and toss with the vegetables and kimchi.
7. Pour the sauce over the noodle mixture and toss until everything is evenly coated.
8. Season with salt and pepper to taste.
9. Divide the noodle mixture into bowls and top with sliced scallions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Not applicable
Serving size:
Makes 2-3 servings
Nutritional information:
Calories: 450
Fat: 14g
Carbohydrates: 70g
Protein: 11g
Sodium: 1200mg
Sugar: 16g
Fiber: 6g
Substitutions for ingredients:
- Udon noodles can be substituted with soba noodles or spaghetti.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Carrots and cucumber can be substituted with any other type of vegetable.
- Gochujang can be substituted with sriracha or any other chili paste.
Variations:
- Add cooked chicken, beef, or tofu for extra protein.
- Top with a fried egg for a breakfast twist.
- Use different types of kimchi for different flavor profiles.
Tips and Tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Make sure to chop the kimchi into small pieces for even distribution.
- Adjust the amount of gochujang to your preferred spice level.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a large bowl and garnish with additional scallions and sesame seeds.
Garnishes:
- Sliced scallions
- Sesame seeds
- Red pepper flakes
Pairings:
- Serve with a side of steamed rice or a side salad.
- Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Steamed rice
- Side salad with ginger dressing
- Edamame
Troubleshooting Advice:
- If the noodle mixture is too dry, add a splash of water or soy sauce to loosen it up.
- If the noodle mixture is too wet, add more noodles or vegetables to absorb the excess liquid.
Food Safety Advice:
- Make sure to cook the noodles and vegetables to the appropriate temperature to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Kimchi is a traditional Korean dish made of fermented vegetables, typically cabbage or radish. It has been a staple in Korean cuisine for centuries and is known for its spicy and tangy flavor.
Flavor Profiles:
Savory, spicy, tangy
Serving Suggestions:
Serve hot or cold as a main dish or side dish.
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Region: Korean