Step-by-Step Instructions

1. Boil water in saucepan

   5 min

   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.

   Equipment: kettle, saucepan, large frying pan or wok

2. Cook and drain udon noodles

   5 min

   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.

   Equipment: saucepan, colander

3. Crumble and fry tempeh

   8 min

   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.

   Equipment: large frying pan or wok, bowl

4. Prep vegetables and stir-fry noodles

   10 min

   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.

   Equipment: large frying pan or wok

5. Plate and garnish noodles

   3 min

   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 sesa me gochugaru crunch . Enjoy!

   Equipment: plates