Kimchi Udon Noodle Stir Fry
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
389 kcal
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Course
Main Course
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Cuisine
Korean
Kimchi Udon Noodle Stir Fry
Description
This noodle stir fry uses two packs of fresh udon noodles cooked briefly and drained. Bacon is cooked first in oil to render fat and crisp slightly, then onions and chopped kimchi are added and sautéed until softened. A sauce combining Korean chili flakes, gochujang, soy sauce, honey, raw sugar, garlic, sesame oil, and optional rice vinegar is mixed in for heat, sweetness, umami, and acidity.
The cooked udon noodles are then combined with the flavorful sauce and ingredients, stirring gently to coat without breaking noodles. Green onions added near the end provide fresh crispness. The dish features a balance of chewy noodles with the tangy spice of kimchi and smoky bacon.
It is served warm, garnished optionally with soft-boiled or pan-fried eggs, toasted sesame seeds, sliced green onions, seaweed strips, and black pepper, adding richness, texture, and fragrance. This makes for a filling main course with complex flavors from its Korean-inspired components.
The notes clarify measurement equivalents and the use of short cut bacon. The cooking process emphasizes timing so noodles stay fresh and not sticky.
Ingredients
MAIN
- 2 packs udon noodles (total 400g), fresh
- 4 lices Bacon chopped into thumbnail size pieces) (*see note above), 120g, rindless short cut
- 1 cup kimchi chopped into thumbnail size pieces, aged
- 50 g onion thinly sliced
- 30 g green onion thinly sliced
- Some neutral cooking oil I used rice bran oil, generic cooking oil
SAUCE (MIX THESE IN A BOWL)
- 1 Tbsp korean chili flakes (gochugaru)
- 1/2 Tbsp gochujang gochujang
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1/2 tsp garlic minced
- 1 tsp sesame oil
- 1 tsp rice vinegar (optional) – add this if your Kimchi is not aged enough or if you want extra tanginess
GARNISH (THESE ARE OPTIONAL, BUT THEY CERTAINLY ENHANCE THE FLAVOR!)
- 2 egg soft boiled or pan-fried
- Few prinkles black pepper ground
- 1 Tbsp sesame seeds toasted
- 1 Tbsp green onion (thinly sliced)
- Few trips seaweed roasted, seasoned
Instructions
- Boil the udon noodles per manufacturer’s instructions. Drain the water. Set aside. (Ideally, step 1 and step 2 should start at the same time so that you use the fresh, warm and not sticky noodles.)
- Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it thinly. Add the bacon and cook for 2 to 3 mins. Stir occasionally.
- Add the onion and Kimchi and cook until they are wilted (about 1 to 2 mins). Add the sauce and mix them well.
- Add the udon noodles and mix them with the rest of the ingredients. Add the green onions and stir lightly.
- Serve the noodles on a plate and garnish with the egg, ground black pepper, more green onions, sesame seeds, and seaweed strips.
Notes
- Measure 1 tablespoon as 15 ml and 1 cup as 250 ml for ingredient accuracy.
- Use rindless short cut bacon as specified for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 192mg | 64% |
| Sodium | 940mg | 39% |
| Potassium | 343mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1605IU | 32% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 98mg | 10% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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