Kimchi Stir Fried Noodles With Crispy Tempeh Mince, Cabbage, Carrot, Spring Onions & Sesame Gochugaru Crunch

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle, then take out a saucepan and a large frying pan or wok. Pour the boiling water from the kettle into the saucepan and place it over medium-high heat.

STEP 2

Add the udon noodles to the saucepan of boiling water and cook until al dente, about 4–5 minutes. Drain the noodles, rinse them under cold water, and set them aside in a colander to drain.

STEP 3

Crumble the tempeh into small, mince-like pieces. Heat the frying pan or wok over medium-high heat, add a generous drizzle of oil, and fry the tempeh until crispy, about 6–8 minutes. Season with a dash of soy sauce, if you have some (if not, use salt), and pepper. Transfer the tempeh to a bowl, cover to keep warm, and set aside.

STEP 4

Peel the carrot into ribbons, cut the white cabbage into bite-sized pieces, and slice the spring onions, separating the white and green parts. Wipe the frying pan or wok clean, then return it to a high heat. Add a drizzle of olive oil, then add the carrot ribbons, white cabbage, and the white parts of the spring onions. Cook for a couple of minutes to soften.

Turn the heat down to medium, pour in the kimchi noodle stir fry sauce, and add the drained udon noodles. Toss everything together until the noodles and vegetables are evenly coated in the sauce. Add a splash of water if needed to prevent burning or sticking.

STEP 5

To serve, divide the noodles between plates. Top with the crispy tempeh, some kimchi and the spring onion greens. Finish with a sprinkle of the sesame gochugaru crunch. Enjoy!