Bacon Kimchi Fried Udon
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
2 to 4 servings
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Calories
365 kcal
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Course
Side Dish, Main Course
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Cuisine
Korean
Bacon Kimchi Fried Udon
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Super quick and easy bacon kimchi fried udon that uses less than 10 ingredients to create a satisfying meal that’s loaded with flavor. The thick, chewy udon is stir fried with crispy bacon and tender kale, brought together with a spicy sauce. It’s a perfect one-pan meal for any time of day!The recipe is from That Noodle Life by Mike Le & Stephanie Le with some tiny modifications made to suit my own preferences.
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Ingredients
- 8 oz (225 g) Bacon (preferably thick cut)
- 2 blocks (8 oz. / 225 g each) frozen udon (or 6 oz. / 170 g spaghetti or bucatini, cooked until al dente)
- 1/2 bunch (150 g) kale , stem thinly sliced and leaves cut into large bite-size pieces
- 2 cups (200 g) kimchi , chopped (plus 2 tablespoons kimchi juice)
- 1 1/2 tablespoons Gochujang
- 2 teaspoons soy sauce
- 2 tablespoons peanut oil (or unsalted butter)
Topping options
- Raw egg yolks (or sunny side-up eggs)
- Crispy nori sheets , cut into small pieces
- shichimi togarashi
- sliced green onions
Instructions
- Prepare the other ingredients while cooking the bacon. Spread the bacon in a large skillet without overlapping. Heat over medium heat until sizzling. Turn to medium-low heat. Cook, flipping occasionally, until golden brown and crispy, 6 to 10 minutes. Once done, transfer the bacon to a plate lined with paper towels. When the bacon is cool enough to handle, slice it into 1” (2.5 cm) pieces and set aside. Wipe the skillet clean with paper towels.
- Meanwhile, fill a large bowl with warm tap water and add the frozen udon. Once the noodles are loosened and warmed, 2 to 3 minutes, drain well and set aside.
- Add the gochujang and soy sauce in a small bowl. Stir until well combined.
- Return the pan to medium heat and add the peanut oil. Add the chopped kimchi and kale stems. Stir and cook for 1 minute. Add the kale leaves. Cook for 1 to 2 minutes until the kale is wilted.
- Add the oil and the gochujang soy sauce mixture. Stir to mix everything well and evenly coated. Remove the pan from the heat.
- Add the noodles, kimchi juice and bacon. Cook over low heat and toss constantly, until the noodles are coated, 1 to 2 minutes.
- Top the noodles with your preferred toppings and serve hot as a main dish.
Nutrition Information
Show Details
Serving
1serving
Calories
365kcal
(18%)
Carbohydrates
37.1g
(12%)
Protein
15.4g
(31%)
Fat
16.8g
(26%)
Saturated Fat
4.1g
(21%)
Cholesterol
23mg
(8%)
Sodium
1421mg
(59%)
Potassium
436mg
(12%)
Fiber
3.6g
(14%)
Sugar
5.4g
(11%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 37.1g | 12% |
| Protein | 15.4g | 31% |
| Fat | 16.8g | 26% |
| Saturated Fat | 4.1g | 21% |
| Cholesterol | 23mg | 8% |
| Sodium | 1421mg | 59% |
| Potassium | 436mg | 9% |
| Fiber | 3.6g | 14% |
| Sugar | 5.4g | 11% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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