Kimchi Udon Noodle Stir Fry

Kimchi Udon Noodle Stir Fry

from mykoreankitchen.com
15 min
2 servings

Ingredients

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

Directions

  1. 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. 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. 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. 4

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

  5. 5

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