The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Veg-express Korean noodles
K-razy for Korean culture? With onion, mushroom and sweet potato stir-fried with garlic, ginger, chilli and gochujang, this 20-minute dinner deserves a huge fan following. Add filling wholewheat noodles, mangetout and coriander... and prepare to be bowled over!
SWK: Source of fibre
Plants 5
SWK: Source of protein
quick cook
Serving size
Ingredients
- 1 onion
- 1 chilli
- 1 handful of fresh coriander
- 160g mangetout
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 240g chestnut mushrooms
- 1 carrot
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 402
Protein: 15g
Carbs: 79g
Fat: 3.6g
Ingredients
- 2 carrot
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 onion
- 480g chestnut mushrooms
- 2 x chilli
- 1 handful of fresh coriander
- 320g mangetout
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 402
Protein: 15g
Carbs: 79g
Fat: 3.6g
Veg-express Korean noodles
K-razy for Korean culture? With onion, mushroom and sweet potato stir-fried with garlic, ginger, chilli and gochujang, this 20-minute dinner deserves a huge fan following. Add filling wholewheat noodles, mangetout and coriander... and prepare to be bowled over!
Cook time:
20 mins
Cuisine:
Korean
Food group:
Vegan
Allergens: Cereals Containing Gluten, Soya, Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Start prepping
- Peel and thinly slice the onions, and thinly slice the mushrooms. Halve the carrots lengthways and slice into thin half-moons.
- Finely dice the chillies (deseed for less heat).
- Finely chop the coriander, and halve the mangetout lengthways.
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the onions, mushrooms, carrots and chillies (to taste) and fry for 5 mins.
- Squeeze in the ginger & garlic paste, lemongrass and gochujang and cook for 2 mins.
Simmer the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins, then drain and rinse.
Bring everything together
- Pour 150ml boiled water (250ml for 4 portions) into the frying pan, then tip in the mangetout and noodles.
- Sprinkle in the tamari, stir well and cook for 2 mins.
Add your final flourish
- Stir half the coriander into the noodles, then sprinkle the rest on top and serve.