If you love bold flavors and easy-to-make meals, this Kimchi Udon Stir-Fry is perfect for you.
This recipe brings together the savory taste of chicken, the spicy kick of kimchi, and the chewy texture of udon noodles, all wrapped up in a delicious sauce.
It’s a quick, satisfying dish that can be whipped up in no time, making it ideal for busy weeknights or when you crave something comforting and tasty.
ps: If you like Udon Noodles recipes, you might want to check my Egg Udon Noodles Recipe.
More About this Dish:
This Kimchi Udon Stir-Fry is a fusion dish that combines Korean and Japanese culinary elements.
The star ingredient, kimchi, adds a unique spicy and tangy flavor, while udon noodles provide a hearty, satisfying base. The addition of chicken makes this dish even more filling and packed with protein.
This meal is not only delicious but also a fantastic way to use up leftover chicken and kimchi. It’s a versatile recipe that can be easily adapted to suit your taste preferences.
Nutritional Attributes:
While this dish includes flavorful ingredients like kimchi and gochujang, it also offers several health benefits. Kimchi is rich in probiotics, which are good for your gut health, and it contains vitamins A, B, and C.
Chicken is an excellent source of lean protein, essential for muscle growth and repair.
The vegetables in this dish, including garlic, onion, and scallions, provide additional nutrients and antioxidants. Using udon noodles instead of regular pasta adds a unique texture and makes the dish more authentic to its Asian roots.
How to make Kimchi Udon Stir Fry?
Ingredients
- 4 tbsp Kimchi chopped
- 3 cloves Garlic minced
- 1/2 Onion thinly sliced
- 1 Scallion whites and greens separated, finely chopped
- 200 g Udon Noodles (fresh or frozen)
- 1 tsp Sesame Oil
- 1 cup Cooked Chicken breasts or thighs (optional)
For the sauce:
- 1 tbsp Soy sauce
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp Brown Sugar
- 1 tbsp Sesame Oil
Prepare the ingredients:
- Chop the kimchi into small pieces. Mince the garlic. Thinly slice the onion.
- Separate the white and green parts of the scallion, chopping both finely. Shred or dice the cooked chicken.
- If using fresh or frozen udon noodles, cook them according to the package instructions. Drain and set aside.
Prepare the sauce:
- In a small bowl, mix together the soy sauce, gochujang, brown sugar, and sesame oil until well combined.
Cook the Vegetables:
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
- Add the minced garlic and the white parts of the scallion. Sauté for about 1 minute until fragrant.
- Add the sliced onion and continue to sauté until the onion becomes translucent, about 2-3 minutes.
- Add the chopped kimchi to the pan and cook for another 2-3 minutes until the kimchi is heated through.
Combine everything:
- Add the cooked udon noodles and the cooked chicken to the pan, tossing them with the vegetables and kimchi.
- Pour the prepared sauce over the noodles and chicken, stirring well to ensure everything is evenly coated. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
Serve:
- Transfer the Kimchi Udon Stir Fry to plates and sprinkle with scallion greens on top.
Ingredients:
Tips and Tricks:
- Adjust Spice Level: Adjust the amount of gochujang based on your desired spice level. If you prefer a milder dish, you can reduce the amount.
- Extra Kimchi Flavor: For more kimchi flavor, add a tablespoon or two of kimchi juice from the kimchi jar to the sauce.
- Efficient Cooking: Use leftover chicken to save time. If you don’t have leftovers, you can completely omit the chicken to save time.
FAQ:
What if I don’t have gochujang?
You can replace gochujang with sriracha or another chili paste, but the flavor will be slightly different.
Can I make this dish vegetarian?
Absolutely! Simply omit the chicken and add more vegetables like mushrooms or tofu for protein.
Kimchi Udon Stir Fry
Ingredients
- 4 tbsp Kimchi chopped
- 3 cloves Garlic minced
- 1/2 Onion thinly sliced
- 1 Scallion whites and greens separated, finely chopped
- 200 g Udon Noodles (fresh or frozen)
- 1 tsp Sesame Oil
- 1 cup Cooked Chicken breasts or thighs (optional)
- 2 Eggs
For the sauce:
- 1 tbsp Soy sauce
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp Brown Sugar
- 1 tbsp Sesame Oil
Instructions
- Chop the kimchi into small pieces.Mince the garlic.Thinly slice the onion.Separate the white and green parts of the scallion, chopping both finely.
- If using fresh or frozen udon noodles, cook them according to the package instructions. Drain and set aside.
- In a small bowl, mix together the soy sauce, gochujang, brown sugar, and sesame oil until well combined.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.Add the minced garlic and the white parts of the scallion. Sauté for about 1 minute until fragrant. Add the sliced onion and continue to sauté until the onion becomes translucent, about 2-3 minutes.Add the chopped kimchi to the pan and cook for another 2-3 minutes until the kimchi is heated through.
- Add the cooked udon noodles and the cooked chicken to the pan, tossing them with the vegetables and kimchi.Pour the prepared sauce over the noodles, stirring well to ensure everything is evenly coated.Cook for an additional 2-3 minutes, allowing the flavors to meld together.In the meantime, pan-fry an egg for 2 min.
- Transfer the kimchi udon to serving bowls.Garnish with the green parts of the scallion and add the fried egg on top of the noodles.