Time
25 min
Serving
4 persons
Calories
299
This simple udon noodle recipe with kale and green onions is flavored with a sweet and spicy gochujang sauce.
Ingredients
- (8 oz package) udon noodles: 1 piece
- gochujang: 0.25 cup (to taste)
- water: 0.5 cup (divided)
- soy sauce: 2 Tbsp
- maple syrup: 1 Tbsp
- lime juice: 1 Tbsp (fresh)
- olive oil: 2 Tbsp
- (10-oz.) bunch dinosaur (lacinato) kale,ribs removed and: 1 piece (chopped)
- scallions: 0.5 cup (divided)
- garlic: 1 Tbsp (minced)
- kosher salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- cucumber: 0.5 cup (matchstick-cut)
- sesame seeds: (toasted)
- sesame oil: (toasted)
- lime lime, cut into 4 wedges: 0.5 piece (for serving)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cool water; set aside.
-
Whisk together gochujang, 1/4 cup water, soy sauce, maple syrup, and lime juice in a bowl. Set sauce aside.
-
Heat oil in a wok or large skillet over medium-high until shimmering. Add kale, 1/4 cup of the scallions, garlic, salt, and pepper. Cook, stirring constantly with tongs, until greens are just wilted and tender, and garlic and onions are glossy and almost translucent, about 2 minutes. Add sauce to greens and cook until slightly thickened and darkened in color, about 1 to 2 more minutes. Dotdash Meredith Food Studios
-
Add cooked noodles and cook, until sauce is bubbling where it pools, about 2 to 3 minutes, gradually adding remaining 1/4 cup water, 1 tablespoon at a time, if more sauce is needed to coat the noodles. Dotdash Meredith Food Studios
-
Top with cucumber, remaining 1/4 cup scallions, and sesame seeds. Drizzle with sesame oil and serve warm with lime wedges.
