Last week I happily received a fresh batch of kimchi from my Mum. She made it using this Happy Pear recipe and it’s absolutely delicious. Kimchi is great for your digestion and has a load of health benefits. I used Mum’s kimchi to make this easy stir fry based loosely on a Korean Kimchi Udon Stir Fry. All of the prep time is in the vegetable chopping so if you can get someone else to do that for you you’ll be laughing. I’ve included all of the vegetables I used but there are so many you can swap in or out so raid your fridge and get creative. The cashews and seeds up the nutritional value and add crunch.
1 head of Broccoli
1/4 red cabbage (although this does turn everything purple)
Red pepper (or any colour apart from green)
2 handfuls of noodles – I love to use brown rice noodles but any will work
Handful of cashews
1 cup kimchi
2 tbsp tamari (or soy sauce or shoyu)
Sprinkle of mixed seeds
Big handful of spinach (fresh or defrosted and squeezed to remove the water)
Start by chopping all the vegetables into thin strips. Getting all this prep done first will speed up the rest of the process and stop one veg burning while you chop the next.
Boil water in a pan for the noodles. Put a wok onto a medium high heat. If you don’t have a wok this can be done in a large pan instead. Add the kimchi to the pan. The kimchi provides so much flavour and a kick. Keep stirring, adding a splash of water if it starts to stick to the pan. After about a minute, add the broccoli. If you’re using your own combinations of veg, choose the one that will take the longest to cook and add it first.
Add the noodles to the boiling water and cook according to the instructions on the packet – different types will have slightly different methods.
Work your way through the vegetables according to how long they take to cook, stirring continually. The order I would add these particular veg are broccoli, cabbage, carrots, pepper. When all the veg is in, add the cashews so they can soften a little. Drain the noodles and add to the pan along with the spinach and tamari. Mix thoroughly. Take off the heat and sprinkle seeds on top.
Let me know if you make this! What did you think?