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5.0 from 9 votes

Bacon Kimchi Fried Udon

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 to 4 servings
Calories: 365 kcal
Course: Side Dish , Main Course
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the gochujang and soy sauce in a small bowl. Stir until well combined.
  4. 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.
  5. Add the oil and the gochujang soy sauce mixture. Stir to mix everything well and evenly coated. Remove the pan from the heat.
  6. Add the noodles, kimchi juice and bacon. Cook over low heat and toss constantly, until the noodles are coated, 1 to 2 minutes.
  7. Top the noodles with your preferred toppings and serve hot as a main dish.

Nutrition Information

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

% 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.