Kimchi Udon Noodle Stir Fry

Method6 steps · about 15 min

1. 1

   Step 1: Mix the gochugaru, gochujang (1/2 Tbsp), soy sauce (1 Tbsp), honey (1 Tbsp), raw sugar (1 Tbsp), minced garlic (1/2 tsp) and sesame oil (1 tsp) in a bowl. Add the optional teaspoon of rice vinegar (1 tsp) only for fresh kimchi or extra tanginess.

   Uses 1 Tbsp Korean chili flakes (gochugaru) · 1/2 Tbsp gochujang (Korean chili paste) · 1 Tbsp soy sauce · 1 Tbsp honey · 1 Tbsp raw sugar · 1/2 tsp minced garlic · 1 tsp sesame oil · 1 tsp rice vinegar, for fresh kimchi or extra tanginess (optional)

2. 2

   Step 2: Boil the fresh udon in water according to their package directions, then drain. Start the bacon cooking while the noodles boil if possible so the noodles remain warm and do not become sticky.

   Uses 2 packages fresh udon noodles (400 g total) · Water, as needed for boiling the fresh udon

3. 3

   Step 3: Heat a skillet over medium-high heat. Add a little cooking oil and spread it thinly, then add the chopped bacon. Cook for 2–3 minutes, stirring occasionally.

   Fry chopped bacon · 2 minUses Cooking oil, as needed for the pan · 4 slices rindless short-cut bacon (120 g), cut into thumbnail-size pieces

4. 4

   Step 4: Add the sliced onion (50 g) and chopped kimchi to the bacon. Cook until the onion and kimchi wilt, about 1–2 minutes. Add all the prepared sauce and mix well.

   Wilt onion and kimchi · 1 minUses Stir-fried bacon · 50 g onion, thinly sliced · 1 cup aged kimchi, chopped into thumbnail-size pieces · Mixed spicy udon sauce

5. 5

   Step 5: Add the warm cooked udon to the sauced bacon, kimchi and onion and toss to coat. Add the 30 g sliced green onion and stir gently until everything is hot and the bacon is cooked through.

   Uses Cooked drained udon · Sauced bacon, kimchi and onion · 30 g green onion, thinly sliced

6. 6

   Step 6: Divide the finished noodles between two plates. If desired, garnish each with one already cooked egg and add the optional ground black pepper, toasted sesame seeds (1 Tbsp), separate tablespoon of sliced green onion (1 Tbsp) and seaweed strips.

   Uses Finished kimchi udon stir-fry · 2 already soft-boiled or pan-fried eggs (optional) · A few sprinkles ground black pepper (optional) · 1 Tbsp toasted sesame seeds · 1 Tbsp green onion, thinly sliced (optional) · A few strips roasted seasoned seaweed (optional)