Kimchi Noodle Stir Fry Vegan Recipe for a Quick Weeknight Dinner

By:

Ruby Bennett

Published:

July 2, 2026

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Udon

For this kimchi noodle stir fry vegan recipe, I love using frozen udon noodles. They are super convenient and have that perfect chewy texture. Simply bring a medium pot of water to a boil over medium heat, add the frozen udon, and cook for a few minutes until it’s chewy to your liking. You can also microwave the udon until it’s chewy, which is even faster. If you only have dry udon, boil those until chewy too. After cooking, I always run the noodles under cold water. This washes off excess starch and stops the cooking process, so they don’t turn mushy later in the stir fry.

If you don’t have udon, thick ramen noodles or even rice noodles work great. For a low carb version, zucchini noodles are a fun swap. Just remember to cook them separately and add them at the end to keep the stir fry from getting soggy.

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Veggies and Mushrooms

Feel free to use any veggies, mushrooms, or even tofu you have on hand. I often use bell peppers, mushrooms, and bok choy, but the beauty of this dish is how adaptable it is. Sliced carrots, snap peas, or broccoli would all be delicious. For protein, extra firm tofu that is pressed and pan fried until golden is my go to. Tempeh or edamame are also excellent choices.

Vinegar

I always keep a jar of well fermented kimchi in my fridge for this stir fry. The older and more fermented the kimchi, the more tangy and complex flavor it brings to the dish. A generous splash of kimchi liquid adds even more depth. But if your kimchi is still on the younger side and you want that extra acidity, simply add a splash of rice vinegar or apple cider vinegar to the sauce. It really brightens everything up.

Pro tip: For the best flavor, use kimchi that is at least a few weeks old. Look for brands like Mother in Law’s or Mama O’s that are labeled vegan.

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If you love this recipe, save it for later by pinning one of the images above. Here are some hashtags to use when sharing your creation:

#vegan
#veganrecipe
#easyrecipe
#plantbased
#kimchi
#noodles
#vegankimchi
#udon
#stirfry

Banh Hoi Platter with Hoisin Tofu

If you enjoyed this stir fry, try this Banh Hoi Platter with Hoisin Tofu.

It’s another fun and flavorful vegan Asian dish that comes together quickly. Perfect for a light dinner or when you are entertaining.

Crispy Pan Fried Enoki Mushrooms with Gochujang Sauce

These Crispy Pan Fried Enoki Mushrooms with Gochujang Sauce make a fantastic side dish or appetizer.

The mushrooms get perfectly crispy, and the gochujang sauce adds a sweet and spicy kick that pairs wonderfully with the kimchi noodles.

Stir Fried Beancurd Skin

For another quick vegan stir fry, check out this Stir Fried Beancurd Skin.

It is chewy, savory, and takes only minutes to cook. An easy way to add more texture and protein to your meal rotation.

Hello there!

Hi, I’m Jeeca, a food content creator and recipe developer behind The Foodie Takes Flight. I am passionate about creating easy yet tasty and flavour packed vegan recipes.

I share a lot of Asian recipes inspired by my travels and those I grew up enjoying. Hope you find something you will love!

About Jeeca

Jeeca is the creative force behind The Foodie Takes Flight, a blog dedicated to simple, delicious vegan recipes with an Asian twist. Her cooking style focuses on big flavors without complicated steps.

She believes that anyone can make amazing plant based meals at home, and her recipes are designed to be accessible and fun. When she is not in the kitchen, she loves exploring new food markets and sharing her latest creations online.

Hello there!

Welcome back to the blog! I am so glad you are here.

If this is your first time trying a vegan kimchi stir fry, you are in for a treat. I hope this recipe becomes a regular in your weeknight dinner rotation. Let me know in the comments how it turns out, and feel free to share your own twist on it.

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Frequently Asked Questions

What is vegan kimchi noodle stir fry?

Vegan kimchi noodle stir fry is a quick, plant based Korean inspired dish made by stir frying noodles with kimchi, vegetables, and a savory sauce typically including gochujang or soy sauce. It is completely vegan, using no animal products.

What noodles are best for vegan kimchi noodle stir fry?

Thick chewy noodles like udon work well, but you can also use ramen noodles, soba noodles, or even spaghetti. Choose noodles that hold onto the sauce. For a gluten free option, use rice noodles or buckwheat soba.

Can I make vegan kimchi noodle stir fry gluten free?

Yes, use gluten free noodles such as rice noodles or 100% buckwheat soba, and replace soy sauce with tamari or coconut aminos. Ensure the kimchi and gochujang are certified gluten free.

How do you add protein to vegan kimchi noodle stir fry?

Add pan fried tofu, tempeh, edamame, or seitan. You can also stir in scrambled tofu or add chickpeas. For a quick option, toss in store bought vegan protein strips.

Is kimchi noodle stir fry healthy?

It can be a balanced meal with fiber from vegetables, probiotics from raw kimchi, and protein from added tofu or other plant protein. Watch sodium from soy sauce and gochujang; use low sodium versions if needed.

How long does vegan kimchi noodle stir fry last in the fridge?

Store in an airtight container for up to 3 to 4 days. Reheat in a pan or microwave, adding a splash of water to rehydrate the noodles. The kimchi may become more sour over time.

Kimchi Noodle Stir Fry Vegan Recipe for a Quick Weeknight Dinner

Udon

Veggies and Mushrooms

Vinegar