K-Town Noodles
This is my thoughtful, plant-based version of Korean takeout noodles from my favorite local Korean restaurant.
Ingredients
K-Town Sauce
- ¼ cup low sodium soy sauce (or low sodium tamari)
- 2 tbsp maple syrup
- ¼ tsp molasses
- 2 tbsp water
- 4 cloves garlic, peeled and smashed
- ¼ tsp black pepper, ground
- 1 ½ tsp mirin
- 1 tsp freshly grated ginger or ginger paste
- 1 scallion, sliced lengthwise
Noodles
- 1/2 package Chuka Soba chow mein noodles (3 ounces, dry)
- water (for boiling)
Veggies & Tofu
- 1 carrot, sliced in ~2mm-thick rounds
- ½ cup yellow or white onion, sliced in wedges
- 2-3 cups fresh broccoli, cut in small florets
- 1 ½ cups green cabbage, in thick shreds
- ½ small zucchini (optional)
- 1 dash white pepper, ground
- ½ block firm tofu, cubed (technically, rectangular prism'd)
Instructions
K-Town Sauce
- Stir all sauce ingredients in a small saucepan over medium heat, uncovered. Bring to just below a simmer (just as you start to see a few bubbles) and turn off heat and set aside.
Noodles
- Cook noodles in boiling water for a few minutes until al dente or soft. Strain and set aside. You may want to cut noodles into 4 sections to shorten them!
Veggies & Tofu
- In a large skillet over medium heat, add broccoli, onions, and carrots. If you want to include the garlic and scallions from the sauce (not the sauce itself), add them in at this point. Sauté (with water as needed) for 5 minutes or so, then add the cabbage and optional zucchini. Finish sautéing for a few minutes until everything is tender-crisp or slightly soft.
Bringing it all Together
- Add Noodles to the veggies, then pour on about half the sauce, mix, taste, and pour on "up to" the remainder of the sauce. Add salt or MSG to taste preference.
Tried this recipe?Let us know how it was!