Vegan Korean noodles are simply a dream! why? Because they are so quick and easy to make and bring a great flavor note. I love these simple dishes that are on the table in no time. You don’t always feel like cooking for a long time or there’s just not much left in the fridge. Exactly then you need a simple, quick and uncomplicated dish. Korean cuisine is super versatile and full of flavors and that’s where we want to get into today. Are you ready? Then let’s get started together.
Simple vegan Korean noodles
This dish is simple and quick to make. Brown a little oil in a saucepan. Add the mushrooms and sauté. Add spinach and cook until combined. The sauce is just as quick and easy to make with tamari, maple syrup, Korean chili flakes, garlic, miso and water. This all goes together in the blender and is processed into a fine sauce.
For the pasta, you are free to choose which one you want to use. I used udun noodles, but any other Asian pasta variety of choice will work. Finally, add the sauce to the mushrooms, spinach and pasta and mix everything together.
TIP: For decoration I use fresh spring onion, cut into rings, and black and white sesame seeds. Now it’s time to feast.
Quick vegan Korean dishes
The Korean sauce is super easy to make and brings a flavorful, unique taste sensation. Should you be in the mood for another Asian dish today, I have the following suggestions for you:
- Buckwheat noodles with roasted eggplant and edamame
- Asian noodles with hoisin sauce
- Asian rice salad with peanut dressing
- Crispy Tofu (Asian Style)
- Asian bowl with peanut butter tempeh
- Hoisin sauce
- Thai soup (30 minutes)
- Fried noodles (15 minutes)
I’m sure you’re craving these delicious Korean noodles by now at the latest. They’re perfect for a simple dinner or lunch and provide you with a filling serving of plant-based protein, vitamins and valuable fiber. Simple, fast and straightforward, just the way I like it!
The simple Korean noodles are:
- hearty
- aromatic
- Slightly spicy
- rich in valuable vitamins and minerals
- Easy to manufacture
I hope you enjoy this delicious dish and I would be happy to see a review at the very bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan Korean noodles
FOR PASTA:
- 1 Pack Udon noodles (approx. 250g)
FOR THE VEGETABLES:
- 1 tbspn Sesame oil or other high heat oil to taste
- 250 g Mushrooms or other mushrooms of choice
- 125 g Baby spinach
FOR THE SAUCE:
- 2 Garlic cloves finely chopped
- 50 ml maple syrup
- 30 g Korean chili flakes or another chili of your choice
- 30 ml Tamari or any other gluten-free soy sauce of your choice
- 15 g Miso paste
- 30 ml warm water for dilution
TOPPING:
- 2 Rods Spring onion cut into rings
- Black sesame seeds
- Light sesame seeds
Anleitung
- Cook pasta according to package directions, rinse with cold water, set aside.1 Pack Udon noodles
- Place large pot on stove and allow to get hot. Pour in the sesame oil. Add mushrooms and sauté until translucent. Add spinach and collapse. Continue to simmer over low heat.1 tbspn Sesame oil, 250 g Mushrooms, 125 g Baby spinach
- FOR THE SAUCE. Place garlic cloves, maple syrup, Korean chili flakes, tamari, miso, and warm water in a blender and blend on high speed to a fine sauce.2 Garlic cloves, 50 ml maple syrup, 30 g Korean chili flakes, 30 ml Tamari, 30 ml warm water for dilution, 15 g Miso paste
- Add sauce to vegetables, turn heat back up a bit and add in pasta. Mix everything well and divide among plates. Finish with scallions, black and light sesame seeds and enjoy! Best fresh.2 Rods Spring onion, Black sesame seeds, Light sesame seeds
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