Kimchi Udon

Using chopsticks to pick up udon noodles.

5 from 1 vote

This easy Kimchi Udon Noodles with scallions recipe is a sweet & spicy stir fry Korean noodles that's better than Buldak Ramen. On the family dinner table in 15 minutes, it's the perfect spicy Asian lunch or quick dinner at home. (No Meat/ No Cream/ No Gochujang)

Prep Time5

Cook Time10

Course: Main Course

Cuisine: korean

Servings: people

Calories: 164kcal

Author: Zen

Ingredients

2 packets Udon noodles I used frozen udon but you can also use fresh- just make sure you cook it as per the packet instructions.
1 Tablespoon unsalted butter I don't recommend using regular vegetable oil as the butter adds so much flavor
½ onion I used a red onion for its sweetness but you can also use shallots- peel and slice
3 cloves garlic peeled and sliced
½ Cup kimchi Use the regular baechu/ cabbage kimchi; add any juices to the stir fry too
2 Tablespoons oyster sauce
½ teaspoon white sugar
1 teaspoon dark soy sauce this is not typical in most kimchi noodle recipes, but I found the color a bit light without. Adding it made the dish look much more appetising. (See above for comparison.)
1 spring spring onions The freshness of the spring onions is a good contrast to the kimchi flavor
gochugaru I omitted the red chili flakes but you can add them if you want more spice- it can be quite spicy so start with ¼ teaspoon first.
2 eggs this is optional but a runny egg yolk tastes so good with the kimchi sauce

Instructions

Cook the udon as per the packet instructions.
If serving the noodles with eggs, fry the eggs then plate.
In the same pan, heat the butter when it has melted, add the onions and stir fry till translucent and fragrant, then add the garlic.
Add the kimchi (and any juices), and spread it out on the pan. Leave to cook for 2-3 minutes. (If it looks/ smells like it's burning, lower the fire.)
Stir the kimchi and aromatics then add the udon noodles, oyster sauce, and sugar. (If using gochugaru, add them now.) You may need to add 2 teaspoons of water if the noodles are sticking to the pan.
Add the dark soy sauce and mix well. Switch off the fire and plate. Garnish with spring onions and the fried egg and serve.

Notes

Note: the older your kimchi, the more sour it will be. My kimchi was relatively fresh. If you are using very aged kimchi, you may need more sugar. I will also suggest adding either bacon, pork belly, or sesame oil (the extra oil helps to temper the sourness of the sauce)- the sesame oil can be added as a finishing oil. If adding bacon or pork belly, add it after sautéing the aromatics but before the kimchi.

Nutrition