There’s nothing quite like the satisfying crunch of kimchi nestled among savory udon noodles, mingling in a glorious stir-fry symphony. Picture this: after a long day, my kitchen filled with the irresistible aroma of sautéing garlic and sizzling pork belly. This isn’t just any weeknight meal; it’s my go-to recipe for Kimchi Udon Stir Fry, a vibrant dish that transforms simple ingredients into a flavor-packed experience.
I often find myself reaching for this recipe when I need a quick dinner solution that’s both revitalizing and comforting. With just 15 minutes on the clock, it fits perfectly into my busy evenings without skimping on bold flavors. Whether you’re a seasoned chef or simply looking to bring something exciting to the dinner table, this stir-fry is a delightful escape from the ordinary. It’s not just versatile; it’s a guaranteed crowd-pleaser that transports your taste buds straight to Korea. Let’s dive into this delicious adventure together!
Why is Kimchi Udon Stir Fry a must-try?
Amazingly quick: In just 15 minutes, you can whip up a satisfying meal.
Flavor explosion: The tangy kimchi paired with perfectly chewy udon noodles creates a delightful taste sensation.
Customizable: Use your favorite protein or seasonal veggies to make it your own!
Crowd-pleaser: This dish is sure to impress family and friends at any gathering.
Comfort food: It combines heartwarming flavors that warm you up after a long day.
Easy to follow: Even novice cooks will find this recipe simple and enjoyable.
Kimchi Udon Stir Fry Ingredients
Get ready to cook up a storm with these essential components!
For the Noodles
- Udon noodles – 17 oz (500 g), preferably frozen for that delightful chew.
For the Stir Fry
- Vegetable oil – 1/2 tbsp, to help achieve that perfect sizzle.
- Onion – 1/2, sliced for sweetness and aromatic flavor.
- Green onions – 2, divided; one for cooking and one to sprinkle on top for garnish.
- Pork belly – 100 g, sliced, or your choice of protein or extra veggies to suit your taste.
- Aged kimchi – 1 cup (200 g), diced, the star of this Kimchi Udon Stir Fry recipe for a tangy kick.
- Kimchi juice – 2 tbsp, adds a punch of flavor and moisture.
- Sugar – 1/2 tsp, to balance the spiciness and enhance the overall taste.
- Gochugaru – 1 tbsp (Korean chili flakes), or to taste for that spicy edge.
- Oyster sauce – 2 tbsp, or soy sauce for umami depth.
- Water – 1/2 cup, to help the sauce come together perfectly.
- Sesame oil – 1/2 tbsp to finish, providing a nutty aroma.
For Garnish (Optional)
- Toasted sesame seeds – for that delightful crunch.
- Sunny side up egg or egg yolk – adds richness and visual appeal.
- Seaweed flakes – enriching flavor and texture.
- Additional green onions – for that fresh pop!
How to Make Kimchi Udon Stir Fry
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Soak the noodles: Place the udon noodles into hot water for about a minute. Use chopsticks to gently loosen them. Rinse with cold water, drain, and set aside to prepare them for stir-frying.
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Heat the oil: In a large pan, warm the vegetable oil over medium heat. Add the sliced pork belly and fry until both sides are golden brown. The delightful aroma will fill your kitchen, promising a delicious meal!
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Sauté the aromatics: Next, toss in the sliced onion and one green onion. Cook for a few minutes, stirring occasionally, until they become aromatic and tender – around 3 minutes should do.
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Add kimchi: Stir in the diced kimchi and sugar. Cook for about 2 minutes until the kimchi is heated through and slightly caramelized, enhancing its flavor for an exciting taste.
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Flavor the sauce: Sprinkle the gochugaru over the mixture, then add the oyster sauce, kimchi juice, and water. Stir everything together and let it simmer for an extra minute until the sauce thickens slightly, creating that mouthwatering base.
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Combine noodles: Toss in the prepared udon noodles, mixing them well with the sauce until they are evenly coated. If desired, season with a pinch of salt to enhance the taste, and finish off with a drizzle of sesame oil for a rich finish.
Optional: Garnish with toasted sesame seeds or a sunny side up egg for an added touch of flavor and presentation.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Kimchi Udon Stir Fry components can be prepped ahead, making your busy weeknights a breeze! You can slice the pork belly, onion, and green onions up to 3 days in advance and store them in an airtight container in the refrigerator. Additionally, the kimchi can be diced and ready to go up to 24 hours before cooking. To prevent the udon noodles from sticking, soak them in hot water and store them separately in a sealed bag once they’re rinsed and cooled. When you’re ready to enjoy this delicious meal, simply heat the oil, add the prepped ingredients, and follow the usual steps. You’ll have a freshly cooked, flavor-packed stir fry just like that!
What to Serve with Kimchi Udon Stir Fry?
There’s nothing like complementing this vibrant dish with delightful sides that enhance the experience.
- Steamed Broccoli: Its bright green color and crisp texture offer a fresh contrast to the rich flavors of the stir-fry.
- Pickled Vegetables: Their tangy crunch brings a refreshing bite, cleansing the palate between each savory noodle mouthful.
- Sesame Spinach Salad: Tossed in a light sesame dressing, it adds a delightful nuttiness and further layers of flavor.
- Crispy Tofu Nuggets: These add an additional protein source, offering a satisfying crunch that pairs beautifully with the softness of the noodles.
Enhance your meal with a delightful beverage to tie it all together.
- Green Tea: A warm cup of earthy green tea balances the spicy notes of the kimchi, making every bite more enjoyable.
- Mango Smoothie: The creamy sweetness of a mango smoothie is a perfect counterpoint to the dish’s heat, creating a harmonious experience.
For those with a sweet tooth…
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Chocolate Mochi: A light dessert like chocolate mochi rounds off your meal with a satisfying touch, complementing the dish’s flavors beautifully.
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Honeydew Sorbet: This cool, refreshing treat is a lovely palate cleanser to finish off a hearty meal.
Enjoy crafting a full and exciting dining experience with these perfect pairings!
Helpful Tricks for Kimchi Udon Stir Fry
- Perfect Noodles: Soak frozen udon in hot water just until softened; avoid over-soaking to ensure they remain chewy and don’t turn mushy.
- Balanced Flavors: Adjust sugar or gochugaru based on your preference; taste while cooking to achieve the perfect balance in your kimchi udon stir fry.
- Protein Choice: Use pork belly for richness but don’t hesitate to swap it for tofu, chicken, or seasonal veggies for a lighter option.
- Sauce Consistency: If the sauce seems too thin, simmer a bit longer to thicken it; this enhances the flavor and clings beautifully to the noodles.
- Garnishes: Don’t skip the garnishes like sesame seeds or a sunny side up egg; they add texture and a pop of flavor that really elevates the dish.
Kimchi Udon Stir Fry Variations
Feel free to get creative and make this delightful dish fit your personal taste!
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Vegetarian: Substitute pork belly with tofu or tempeh for a plant-based option that still delivers on flavor.
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Spicy Kick: Add sliced fresh chili peppers or a dash of sriracha to amp up the heat level for spice lovers.
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Crunchy Veggies: Toss in some julienned carrots, bell peppers, or broccoli for added texture and nutrition. They bring vibrant color and a satisfying crunch!
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Low-Sodium: Use low-sodium soy sauce instead of regular oyster sauce to keep flavor without the extra salt.
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Gluten-Free: Swap udon noodles with rice noodles or gluten-free pasta for a delicious alternative suitable for gluten-sensitive diners.
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Extra Umami: Try adding mushrooms, like shiitake or oyster, to amplify the savory depth that will indulge your taste buds.
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Herbaceous Boost: Finish the dish with a sprinkle of fresh cilantro or basil for a refreshing twist that brightens the overall flavor.
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Coconut Creamy: Swap water with coconut milk for a creamy sauce that gives the stir fry a tropical vibe while enhancing richness.
How to Store and Freeze Kimchi Udon Stir Fry
Fridge: Keep leftover kimchi udon stir fry in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze in an airtight container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating: Warm in a pan over medium heat with a splash of water to rehydrate the noodles, mixing until heated through and coated in the sauce.
Note: Avoid freezing garnishes like eggs or green onions, as they don’t hold up well once thawed.
Kimchi Udon Stir Fry Recipe FAQs
How do I choose ripe kimchi for the best flavor?
Absolutely! When selecting kimchi, look for one that’s well-fermented—that means it should have a tangy aroma but not be overly mushy. The best kimchi should be somewhat crunchy and vibrant in color, with a well-balanced flavor. Aged kimchi with a bit of spice will work wonders in your stir fry!
How should I store leftover Kimchi Udon Stir Fry?
To keep your delicious stir fry fresh, store it in an airtight container in the refrigerator. It will stay tasty for up to 3 days. When you’re ready to dive back into those flavors, just reheat on the stovetop; add a splash of water if the noodles need a little kick of moisture.
Can I freeze Kimchi Udon Stir Fry?
Certainly! To freeze your stir fry, first let it cool completely. Then, transfer it to an airtight container or freezer bag, ensuring you remove as much air as possible. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat in a pan until piping hot.
What if my noodles turn too soft during cooking?
Very! If your noodles become overly soft, it usually happens from soaking them too long. To remedy this in the future, soak your frozen udon in hot water for only 1 minute and then move quickly. If they do turn soft, mixing in a bit more sauce during reheating can revive the flavor; just avoid overcooking them again!
Is this recipe suitable for people with dietary restrictions?
Absolutely! This Kimchi Udon Stir Fry can easily be tailored to meet various dietary needs. If you’re avoiding gluten, opt for gluten-free tamari instead of oyster sauce. For a vegetarian or vegan version, replace pork belly with tofu or additional veggies, and ensure your kimchi is vegan-friendly. Always check labels for potential allergens, especially with kimchi and sauces.
Savor the Flavor: Easy Kimchi Udon Stir Fry Recipe
Ingredients
Equipment
Method
- Soak the noodles: Place the udon noodles into hot water for about a minute. Use chopsticks to gently loosen them. Rinse with cold water, drain, and set aside to prepare them for stir-frying.
- Heat the oil: In a large pan, warm the vegetable oil over medium heat. Add the sliced pork belly and fry until both sides are golden brown.
- Sauté the aromatics: Toss in the sliced onion and one green onion. Cook for a few minutes until they become aromatic and tender.
- Add kimchi: Stir in the diced kimchi and sugar. Cook for about 2 minutes until the kimchi is heated through and slightly caramelized.
- Flavor the sauce: Sprinkle the gochugaru, then add the oyster sauce, kimchi juice, and water. Stir and let it simmer for an extra minute until the sauce thickens.
- Combine noodles: Toss in the prepared udon noodles, mixing them well with the sauce until evenly coated. Finish off with a drizzle of sesame oil.