Kimchi Udon Stir Fry
Experience a burst of Korean flavors with our quick and easy Kimchi Udon, featuring tangy kimchi, savory garlic, and a spicy-sweet sauce that perfectly coats chewy udon noodles—perfect for a satisfying meal anytime!
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.