200g Evergreen’s Yangchun Noodles
120g Evergreen’s Firm Tofu
100g vegan kimchi
1/4 brown onion, sliced
1 tbsp spring onion, chopped
1/2 tbsp gochujang
1/2 tbsp sweet chilli paste
1 tbsp soy sauce
1 tbsp kimchi juice
250ml vegetable stock
TOPPINGS
Enoki mushrooms
1 tbsp sesame seeds
½ tbsp chilli flake (optional)
DISCLAIMER
Please note that we only use raw enoki mushrooms for garnishing purposes. If you intend to eat the enoki mushrooms, we strongly advise cooking them thoroughly.
Step 1
Stir fry the onion and whites of the spring onion till they are fragrant. At the same time, cook the noodles.
Step 2
Add chilli flake, the kimchi & gochujang, stir so everything is coated evenly then add the soy sauce, kimchi juice & stock.
Step 3
Transfer to a serving bowl then add the noodles. Top with tofu, enoki mushroom, spring onion, sesame seeds, chilli flake (optional).
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