Udon is a classic in Japanese cuisine. If you’ve been following me for a while, you certainly know my beef yaki udon which I don’t think I need to introduce anymore.
For this recipe, I wanted to draw inspiration from Korean cuisine because lately, I’ve been a bit addicted to gochujang. So, I’m exclusively presenting to you my stir-fried udon with kimchi. If you want something more soup-like, try my kitsune udon or even the niku udon
Deliciously thick and flavorful, the taste of these noodles is ideal for both eating comfort food and giving yourself plenty of energy to tackle the afternoon head-on!
The ingredients for stir-fried udon with kimchi
As usual, we use light soy sauce which should not be confused with dark soy sauce
Then come the gochujang and gochugaru for which I’ve already put the link to the article above. These are the two star Korean spices that will make the dish deliciously exotic.
The same goes for kimchi, you can use either homemade or store-bought kimchi if you’re in a hurry.
What to serve with stir-fried udon with kimchi?
For me, THE dish par excellence to eat with this would be my beef with onions
Ingredients
- 200 g precooked udon
- 4 tablespoons of kimchi
- 1 tablespoon minced garlic
- 0.5 sliced onion
Sauce
- 1 teaspoon by gochugaru
- 1 teaspoon of gochujang
- 1 teaspoon light soy sauce
- 1 teaspoon of honey
- 1 teaspoon sesame oil
- 1 tablespoon water
Procédé
- In a bowl, mix the sauce ingredients. In a pot of boiling water, separate the udon noodles and set aside in a colander
- In a wok over high heat with a little oil, stir-fry the garlic for 30 seconds
- Add the onions, stir-fry for 3 minutes
- Add the kimchi, stir-fry for 1 minute
- Add the noodles and mix for 1 minute
- Add the sauce, mix and let it reduce for 2 minutes
- Garnish with sesame seeds, green onions, and dried onions
