INGREDIENTS:
200g Udon Noodles
75g Mangetout
50g Spring onion, thinly sliced
½ cup Yumchi Radiant Radish Kimchi, thinly chopped
½ cup Yumchi Napa Cabbage Kimchi, thinly chopped
Drizzle Sesame Oil
Sauce:
1 tbsp Chili flakes
1/2 tbsp Gochujang
1 tbsp Soy Sauce
1 tbsp Honey
1 tbsp Brown Sugar
1/2 tsp Garlic, minced
1 tsp Sesame Oil
1 tsp Rice Vinegar
.
METHOD:
👩🏼‍🍳 Boil the udon noodles per manufacturer’s instructions, drain & set aside.
👩🏼‍🍳 Mix all the sauce ingredients together in a bowl & set aside.
👩🏼‍🍳 Heat a pan/skillet with a drizzle of sesame oil on medium-high heat.
👩🏼‍🍳 Add onion & soften over medium heat for 5 mins, stirring occasionally.
👩🏼‍🍳 Add the mangetout, spring onion & kimchi, cook until they are wilted (about 1 to 2 mins).
👩🏼‍🍳 Mix in the sauce & noodles and cook for a further 5 minutes.
👩🏼‍🍳 Serve with an extra pot on Yumchi Kimchi & enjoy!