Kimchi Udon Noodle Stir Fry

Kimchi udon noodle stir fry is an easy weeknight meal that can be ready in 15 mins. Key ingredients are bacon, Kimchi, udon noodles and Korean spicy sauce. It’s simply addictive! It will be your new favourite noodle dish!

My Love for Kimchi Udon Noodle Stir Fry

I want to share one of my family’s favourite noodle dishes, namely Kimchi Udon Noodle Stir Fry (김치 우동 볶음, Kimchi Udon Bokkeum).

It’s loaded full of Korean ingredients – Kimchi, gochugaru (Korean chilli flakes), gochujang (Korean chilli paste), and sesame seeds to just name a few!

My sister and I particularly love these Kimchi udon noodles because it’s spicy, savoury, slightly tangy and nutty. We, Koreans, love these complex flavours!

Also, if you’re looking for ways to use some of your ageing Kimchi, this is another great way to do so! 😉

Lastly, it’s easy and quick to make, and the ingredients are cheap and readily available. Who wouldn’t like that?

The cooking style of Kimchi udon noodle stir fry is very similar to Kimchi fried rice. Except that, the former is made with noodles instead of rice.

My husband told me the other day that he actually prefers Kimchi udon noodle stir fry over Kimchi fried rice. He thinks that it tastes better!

What about you? Do/Would you prefer Kimchi fried udon or Kimchi fried rice? Let us know below in the comments! I hope you enjoy my recipe! x

Ingredients for 2 servings

Main

• 2 packs udon noodles (400g/14 ounces)
• 4 rindless short cut bacon slices (120g/ 4.2 ounces), chopped into thumbnail size pieces (*see note)
• 1 cup aged Kimchi, chopped into thumbnail size pieces
• 50g/ 1.8 ounces onion, thinly sliced
• 30g/ 1 ounce green onion, thinly sliced
• Some cooking oil (I used rice bran oil)

Sauce (Mix these in a bowl)

• 1 Tbsp Korean chilli flakes (gochugaru)
• 1/2 Tbsp Korean chilli paste (gochujang)
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp raw sugar
• 1/2 tsp minced garlic
• 1 tsp sesame oil
• (optional) 1 tsp rice vinegar – add this if your Kimchi is not aged enough or if you want extra tanginess

Garnish (These are optional, but they certainly enhance the flavour!)

• 2 eggs, soft boiled or pan-fried
• A few sprinkles of ground black pepper
• 1 Tbsp roasted sesame seeds
• 1 Tbsp green onion, thinly sliced
• A few strips of Korean roasted seasoned seaweed

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

Steps

1.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.)

2. 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.

3. Add the onion and Kimchi and cook until they are wilted (about 1 to 2 mins). Add the sauce and mix them well.

4. Add the udon noodles and mix them with the rest of the ingredients. Add the green onions and stir lightly.

5. Serve the noodles on a plate and garnish with the egg,  ground black pepper, more green onions, sesame seeds, and seaweed strips.

Note

• Kimchi is commonly paired with pork in Korean cooking. However, if you don’t eat bacon/pork, you can substitute it with other types of protein (e.g. tofu, canned tuna or beef).

5 from 8 votes

Print

Kimchi Udon Noodle Stir Fry

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Kimchi udon noodle stir fry is an easy weeknight meal that can be ready in 15 mins. Key ingredients are bacon, Kimchi, udon noodles and Korean spicy sauce. It’s simply addictive! It will be your new favourite noodle dish!

Course: Main

Cuisine: Korean

Servings: 2

Author: Sue

Ingredients

MAIN

• 2 packs udon noodles (total 400g)
• 4 slices rindless short cut bacon (chopped into thumbnail size pieces) (*see note above), 120g
• 1 cup aged Kimchi (chopped into thumbnail size pieces)
• 50 g onion thinly sliced
• 30 g green onion thinly sliced
• Some cooking oil (I used rice bran oil)

SAUCE (MIX THESE IN A BOWL)

• 1 Tbsp Korean chilli flakes (gochugaru)
• 1/2 Tbsp Korean chilli paste (gochujang)
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp raw sugar
• 1/2 tsp minced garlic
• 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 FLAVOUR!)

• 2 eggs (soft boiled or pan-fried)
• Few sprinkles ground black pepper
• 1 Tbsp roasted sesame seeds
• 1 Tbsp green onion (thinly sliced)
• Few strips Korean roasted seasoned seaweed

Instructions

1. 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.)
2. 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.
3. Add the onion and Kimchi and cook until they are wilted (about 1 to 2 mins). Add the sauce and mix them well.
4. Add the udon noodles and mix them with the rest of the ingredients. Add the green onions and stir lightly.
5. Serve the noodles on a plate and garnish with the egg, ground black pepper, more green onions, sesame seeds, and seaweed strips.

Recipe Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml