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Kimchi Noodles with Tofu

Kimchi Noodles with Tofu

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy


For the noodles

  • 28 oz cooked japanese udon noodles
  • 12 oz extra firm tofu (cut into cubes)
  • 2 cloves garlic (minced)
  • 2 cups kimchi (keep the juice for the sauce)
  • 1 medium onion (sliced)
  • 2 small scallion (thinly sliced)
  • 2 tsps toasted sesame oil

For the sauce

  • 1 tbsp dark soy sauce
  • 1 tbsp maple syrup
  • 2 tbsps soy sauce

For the garnish

  • 4 tbsps roasted seaweed
  • 2 tablespoons sesame seeds


  1. Boil the udon noodles according to the package. I cooked them until they separate (1-3 minutes) and then immediately drain the water and add ice cubes to make sure the noodles won't stick together.
  2. Heat up the oil in a frying pan and stir fry the tofu for 3-5 minutes until golden brown.
  3. Add onion and spring onion and stir fry for 2-3 more minutes.
  4. Add the garlic and stir fry for 30 seconds.
  5. Mix the the sauce ingredients in a small bowl and set aside.
  6. Add the kimchi and stir fry for 2 minutes, then add the sauce and noodles and stir fry for 1-2 more minutes.
  7. Adjust taste before serving and sprinkle with the garnish, enjoy!

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