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Spicy Kimchi Udon Noodles

with Yu Choy & Seared Edamame

Cooking time

20 minutes




740 /serving

Spicy Korean noodles topped with fiery kimchi is one of our favourite things to order when we just feel like curling up with a bowl of something slurpable and sizzling. Tonight, you’ll be making it yourself in less time it would take the delivery man to show, with doughy udon noodles in a spicy gochujang and kimchi sauce with crisp-tender yu choy and baby bok choy. Sprinkle on some scallion greens and serve it with a side of mirin-glazed edamame for a next-level flavour finale.

We will send you:

  • 170g Baby bok choy
  • 225g Yu choy
  • 1 Scallion
  • 45ml Mirin
  • 30g Vegetable demi-glace
  • 15ml Gochujang
  • 133g Kimchi
  • 225g Fresh Udon noodles
  • 170g Edamame
  • 12.5g Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame Seeds, Soy, Sulphites, Wheat, Egg

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
25 g
Saturated Fat
8 g
2420 mg
Total Carbs
109 g
7 g
26 g
28 g
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Mise en place
Bring a medium pot of salted water to a boil. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch sections. Separate the bok choy leaves, discarding the root end (halve the leaves crosswise if large). Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Cook the noodles & vegetables
Add the noodles to the boiling water. Cook, 5 to 7 minutes, until just al dente (still slightly firm to the bite). When there are 2 minutes left, add the yu choy and bok choy to the pot of noodles. Drain the noodles, bok choy and yu choy, drizzle with oil and set aside.
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Cook the edamame
While the noodles cook, in a large pan, heat a drizzle of oil on medium-high. Add ½ the white bottoms of the scallions to the pan. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the edamame and cook, stirring occasionally, 4 to 5 minutes, until browned on all sides. Add ½ the mirin and cook, stirring frequently, 1 to 2 minutes, until the edamame are coated; season with ½ the spice blend and S&P to taste. Transfer the finished edamame to a bowl. Wipe out and reserve the pan.
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Make the sauce & finish the noodles
In the same pan, melt 2 tbsp butter (double for 4 portions). Add the remaining white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add as much of the gochujang as you’d like (add ½ for medium spicy), kimchi and remaining mirin. Cook, stirring frequently, 2 to 3 minutes, until slightly softened and caramelized. Add the cooked noodles, demi-glace and ¼ cup water (double for 4 portions). Cook, 1 to 2 minutes, until the volume has slightly reduced; season with the remaining spice blend.
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Plate your dish
Divide the finished kimchi noodles between your plates. Top the finished noodles with as many of the green tops of the scallions as you’d like. Serve the seared edamame on the side (remove the beans from the shell before eating). Bon appétit!