Step 1

Cook udon noodles according to instructions.

Step 2

Meanwhile, in a heated pan, melt the vegan butter and add in onion and minced garlic. Saute for a couple of minutes.

Step 3

Mix in flour then slowly pour in the non-dairy milk while stirring to create a creamy consistency.

Step 4

Add kimchi and mix well. Bring to a soft boil on medium-high heat.

Step 5

Next, add in sliced smoked tofu (or chickpeas), nutritional yeast, sugar/sweetener and gochugaru/Korean red chili pepper flakes (optional for extra spice).

Step 6

Add in the cooked udon noodles and mix well until noodles are coated. Cook for another 1-2 minutes to let the flavours soak into the noodles.

Step 7

Top with green onions and sesame seeds. Add salt and pepper to taste and enjoy!