Ingredients

• 1 , 8 oz package
• 0.25 cups gochujang , or to taste
• 0.5 cups water , divided
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• 1 , 10-oz.
• 0.5 cups scallions , divided
• 1 tablespoon garlic , minced
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 0.5 cups cucumber
• toasted sesame seeds
• toasted sesame oil
• 0.5 limes lime , cut into 4 wedges, for serving

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Whisk together gochujang, 1/4 cup water, soy sauce, maple syrup, and lime juice in a bowl. Set sauce aside.
4. 4 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.
5. 5 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.
6. 6 Top with cucumber, remaining 1/4 cup scallions, and sesame seeds. Drizzle with sesame oil and serve warm with lime wedges.

Nutrition per serving