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Udon Kimchi Stir Fry

Updated: Oct 7, 2023


This recipe is featured in my ECookbook:


After my delightful encounter with kimchi cold soba, my curiosity about noodles has only grown. Stir-frying seemed like the next delicious frontier. I basically took a cue from the kimchi cold soba's ingredient list (for the sauce) and let my culinary instincts take over.



For an extra burst of flavor, I introduced bacon into the mix. But hey, if you're steering the vegan course, shiitake mushrooms make an excellent swap, complemented by vegan-friendly alternatives.


Now, if you're venturing down the vegan path, a dash of liquid smoke will kick the flavors up a notch. Plus, don't hesitate to toss in cabbage, carrot, or bak choy – it's your taste buds' call.



In a nutshell, this dish is a bowl of pure satisfaction. Whipping it up is a breeze, so no excuses – you've got all you need to craft this flavor-packed stir-fry. Time to dive into the recipe and let the magic happen in your kitchen! I am using this wonderful handmade dinnerware from KRA Sanctuary.


 

Ingredients:

(Serve 2)

  • Sauce:

  • Gochujang, 2 TBSP Adjust To Preference

  • Gochugaru, 1 TSP Adjust To Preference

  • Soy Sauce, 1/2 TBSP

  • Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP

  • Pure Honey, 1/2 TBSP

  • Light Muscovado Sugar, 1/2 TBSP

  • Garlic Powder, Pinch

  • Udon Stir Fry:

  • Sesame Oil, 2 TBSP

  • Red Onion Finely Sliced, 1

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Bacon Finely Diced, 3 Slices

  • Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade

  • Fresh Udon, 200g

  • Scallions White Parts Only Coarsely Sliced, A Handful

  • Toasted Sesame Oil, For Drizzling

  • Soy Eggs Homemade, For Serving (Optional)

  • Scallions Green Parts Only Coarsely Sliced, For Garnishing

  • White Sesame Seeds, For Garnishing

  • Black Sesame Seeds, For Garnishing

  • Roasted Seaweed Crushed, For Garnishing

 

Equipment:

  • Pot

  • Cast Iron Skillet / Pan

 

Directions:

  1. Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.

  2. Please visit, "Soy Eggs" for the recipe.

  3. Prepare the sauce.

  4. Mix everything in a large bowl until well combined.

  5. Set it aside until ready to use.

  6. Prepare the udon stir fry.

  7. In a skillet over medium heat, add sesame oil.

  8. Once the oil is heated up, add in the onion.

  9. Season with salt and pepper.

  10. Saute until lightly caramelized.

  11. Add in garlic and saute until aromatic.

  12. Followed by bacon.

  13. Saute until the bacon is cooked thru' and lightly browned.

  14. Add in the kimchi and saute until well combined.

  15. Simultaneously, add water to a pot over medium heat.

  16. Season with salt.

  17. Stir to combine well.

  18. Once the water starts to simmer, add in the fresh udon.

  19. Cook for 1 min or until the udon floats to the top.

  20. Drain and add in the udon and the sauce.

  21. Saute until well combined, making sure the udon is well coated.

  22. Taste and adjust for seasonings.

  23. Remove from heat.

  24. Add in scallions (white parts) and drizzle toasted sesame oil over the top.

  25. Transfer onto serving bowls.

  26. Serve with soy eggs if desired.

  27. Garnish with scallions (green parts), white & black sesame seeds and roasted seaweed.

  28. Serve immediately.


Mama Mia...


I guess I will finish up the 2nd serving as well...

 

Recipe Video:



This recipe is featured in my ECookbook:


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