Kimchi Udon Noodle Stir Fry
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My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (64)

Kimchi Udon Noodle Stir Fry

NUTRITION · PER SERVING15M COOK
CAL 27%·PRO 36%
CARBS 88G65% OF CAL
5G FIBER19G SUGAR64G OTHER
FAT 43G71% OF CAL
12G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Udon noodles stir-fried with bacon, kimchi, and a spicy Korean sauce, topped with egg and sesame. An addictive, quick weeknight meal ready in 15 minutes.

mainkoreanstir fryporkdairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 2 packs udon noodles ((total 400g), fresh)
  • 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
PREP
5M
SODIUM
1727MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.