Perfect Spicy Kimchi Udon Stir Fry

A Burst of Flavor

My Favorite is Spicy Kimchi Udon Stir Fry and When I first discovered the magic of kimchi, I knew I had to create something extraordinary with it. One evening, I was craving something bold yet comforting, so I decided to blend the spicy kick of kimchi with the chewy goodness of udon noodles. The kitchen soon filled with the irresistible aroma of sizzling bacon and tangy kimchi, a sign that something delicious was on the way. As I chopped the kimchi and sliced the onions, I could already imagine the vibrant flavors coming together in a savory symphony.

Cooking Up a Storm

The real fun began when I started cooking. The bacon sizzled and crisped up beautifully in the pan, its savory smell mingling with the sharp tang of the kimchi. As I added the onions and watched them turn translucent, the kitchen seemed to buzz with excitement. Mixing the sauce was like a little culinary experiment, with Korean chili flakes and paste giving it just the right amount of heat. I could barely wait to toss everything together and see how it all came together.

Noodles and Perfection

Adding the cooked udon noodles to the pan was like the final piece of a puzzle. Gently tossing them with the bacon, kimchi, and the rich, spicy sauce made everything look and smell irresistible. I loved how the noodles absorbed all the flavors, turning into a comforting, savory dish that promised a burst of flavor in every bite. The finishing touches—soft-boiled eggs, a sprinkle of sesame seeds, and a few seaweed strips—made the dish look like something you’d find in a trendy Korean restaurant.

Noodles and Perfection

Adding the cooked udon noodles to the pan was like the final piece of a puzzle. Gently tossing them with the bacon, kimchi, and the rich, spicy sauce made everything look and smell irresistible. I loved how the noodles absorbed all the flavors, turning into a comforting, savory dish that promised a burst of flavor in every bite. The finishing touches—soft-boiled eggs, a sprinkle of sesame seeds, and a few seaweed strips—made the dish look like something you’d find in a trendy Korean restaurant.

Chef’s Notes-Spicy Kimchi Udon Stir Fry

• Ensure the udon noodles are cooked al dente. Overcooking can make them too soft, leading to a mushy texture in the stir fry. After boiling, rinse the noodles under cold water to stop the cooking process and then toss them lightly in oil to prevent sticking.
• When cooking the bacon, start with a cold pan and gradually heat it up. This allows the fat to render out slowly, making the bacon crispier and adding more flavor to the dish.
• Use well-fermented kimchi for a deeper, more complex flavor. If your kimchi is fresh, you might want to let it ferment a bit longer for a tangier taste, which enhances the dish’s overall flavor.
• If the dish turns out too spicy, add a little more honey or sugar to balance the heat. Alternatively, you can add a bit more sesame oil or serve it with a side of plain rice to mellow out the spiciness.
• For a perfectly soft-boiled egg, cook it in boiling water for exactly 6 minutes and then transfer it to an ice bath to stop the cooking. This will give you a soft, runny yolk that complements the spicy noodles.

Spicy Kimchi Udon Stir Fry

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

plates

Prep time

10

minutes

Cooking time

15

minutes

Calories

450

kcal

Total time

25

minutes

Dive into the bold flavors of this Spicy Kimchi Udon Stir Fry! Ready in just 15 minutes, this dish combines savory bacon, tangy kimchi, and chewy udon noodles with a kick of Korean spices. Perfect for a quick weeknight meal, this recipe is sure to become your new favorite noodle dish. It’s a delightful fusion of spicy, savory, and slightly tangy flavors that will leave you craving more!

Ingredients

• Main Ingredients

• 2 packs udon noodles 14 ounces

• 4 slices bacon chopped into small pieces

• 1 cup well-fermented kimchi chopped into small pieces

• 1 small onion thinly sliced

• 1/4 cup green onions thinly sliced

• 2 tablespoons vegetable oil (e.g., rice bran oil)

• Sauce

• 1 tablespoon Korean chili flakes (gochugaru)

• 1/2 tablespoon Korean chili paste (gochujang)

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 tablespoon raw sugar

• 1/2 teaspoon minced garlic

• 1 teaspoon sesame oil (optional)

• 1 teaspoon rice vinegar (optional for extra tanginess)

• Garnish

• 2 eggs (soft boiled or pan-fried)

• Ground black pepper to taste

• 1 tablespoon roasted sesame seeds

• Additional green onions for garnish

• A few strips roasted seaweed

Directions

• Prepare Noodles – Cook the udon noodles according to the package instructions. Drain and set aside to keep them warm and non-sticky.
• Cook Bacon – Heat a nonstick pan over medium-high heat. Add vegetable oil and spread it evenly. Add the chopped bacon and cook for about 2-3 minutes until it starts to crisp up.
• Add Vegetables – Toss in the sliced onion and chopped kimchi into the pan with the bacon. Cook for another 1-2 minutes until the vegetables soften.
• Mix Sauce – In a small bowl, combine Korean chili flakes, chili paste, soy sauce, honey, raw sugar, minced garlic, sesame oil (if using), and rice vinegar (if using). Stir well to create the sauce.
• Combine Ingredients – Pour the sauce into the pan with the bacon and vegetables. Mix thoroughly to coat everything evenly.
• Final Touches – Add the sliced green onions and stir lightly. Serve the noodles on plates and garnish with soft-boiled or pan-fried eggs, ground black pepper, roasted sesame seeds, additional green onions, and seaweed strips.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 900mg
• Potassium: 300mg
• Carbohydrates: 60g
• Fiber: 3g
• Sugar: 10g
• Protein: 15g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 50mg
• Iron: 2mg

FAQ-Spicy Kimchi Udon Stir Fry

Can I make this dish vegetarian?

Yes, simply substitute the bacon with tofu or mushrooms for a vegetarian version. Use a bit of extra soy sauce or tamari to make up for the savory flavor that the bacon would add.

Is there a gluten-free option for this recipe?

Absolutely! Use gluten-free udon noodles or rice noodles, and replace soy sauce with tamari or coconut aminos for a gluten-free dish.

How can I make this dish less spicy?

Reduce the amount of gochugaru and gochujang, or replace the gochujang with a milder chili paste or tomato paste. You can also add more honey or sugar to balance the heat.

Can I use other types of noodles?

Yes, you can substitute udon noodles with soba, rice noodles, or even spaghetti in a pinch. The texture will vary, but the flavors will still work well.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a little water or broth to help loosen the noodles and refresh the dish.