This is the kind of dinner I make when I’ve left it too late to plan properly and still want something I’ll actually enjoy eating. Kimchi udon noodles come together fast, use what’s already in the cupboard, and hit that sweet spot between comforting and light.
The noodles only need a few minutes in the pan, the kimchi does most of the work, and by the time the bowls are on the table it barely feels like cooking. It’s a simple, vegetarian meal that fits neatly into a busy week, without feeling like a compromise.
If you’ve already made my Kimchi Pancake (Kimchi Jeon) or the much-loved Bacon Kimchi Fried Rice, this is another easy way to cook with kimchi that feels just as satisfying.
Why You’ll Love This Recipe
- Ready in 15 minutes from start to finish
- Vegetarian by default, but easy to adapt
- Big flavour with very little effort
- Pantry-friendly and weeknight-reliable
- Comforting without being heavy
This is one of those recipes that earns a permanent place in the rotation.
Ingredients Explained
Udon noodles
Shelf-stable udon are perfect here — thick, chewy and quick to prepare. They soak up the sauce beautifully and make this an ideal weeknight option.
Kimchi
This recipe really shines with good-quality, well-fermented kimchi. As with my kimchi pancake and fried rice, the kimchi provides most of the depth and complexity, so it’s worth using one you genuinely enjoy eating on its own.
Gochujang
Adds warmth and savoury depth without overpowering the kimchi.
Butter
Just a small amount at the end gives the noodles a glossy, almost silky finish.
Crispy shallots & sesame seeds
These add crunch and contrast, keeping the dish balanced and interesting to eat.
Pro Tips
- Let the kimchi cook properly — that slight caramelisation adds depth and richness.
- Use shelf-stable udon for convenience, but fresh udon works just as well if you have it.
- Don’t rinse the noodles under cold water; the surface starch helps the sauce cling.
Protein Variations (Optional)
This dish is vegetarian as written, but it adapts easily:
- Chicken thigh: slice and cook first, then remove and return at the end
- Prawns: add after the kimchi and cook briefly
- Bacon: render first, then continue with the recipe
- Tofu or mushrooms: pan-fry until golden and fold through
Storage & Leftovers
Best eaten straight away, but leftovers will keep in the fridge for up to one day. Reheat gently in a pan with a splash of water.
FAQs
Is this very spicy?
It’s gently warming rather than fiery. Adjust the gochujang to suit your taste.
Can I make it vegan?
Yes — skip the butter and egg and use a vegan kimchi.
Can I use fresh udon?
Absolutely. Fresh udon will need even less prep time.
Final Thoughts
Kimchi Udon Noodles are exactly the kind of food I want midweek — quick to cook, full of flavour, and easy to make without much planning. It’s a great vegetarian option that feels satisfying and complete on its own, and a simple way to keep using good kimchi in different, practical ways.
Kimchi Udon Noodles
Equipment
- Large frying pan or wok
- Heatproof bowl
- Tongs or chopsticks
Ingredients
For the noodles
- 2 packets shelf-stable udon noodles approx. 400 g total
- 1 tablespoon neutral oil
- 2 garlic cloves finely chopped
- 1 cup chopped kimchi plus 2 tablespoons kimchi juice
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon sugar optional
- 2 spring onions thinly sliced (white and green parts separated)
- 1 tablespoon butter
To serve
- Spring onion greens
- Crispy shallots
- Toasted sesame seeds
- Soft-boiled egg halved (optional)
Instructions
- Place the udon noodles into a bowl and cover with hot water for 1–2 minutes to loosen. Drain well and set aside.
- Heat the oil in a large frying pan or wok over medium-high heat. Add the garlic and the white parts of the spring onions and cook for about 30 seconds until fragrant.
- Add the chopped kimchi and cook for 2–3 minutes, allowing it to caramelise slightly around the edges.
- Stir in the gochujang, soy sauce, mirin, sesame oil, sugar (if using) and kimchi juice. Cook for another 30 seconds to bring everything together.
- Add the drained udon noodles and butter. Toss for 1–2 minutes until the noodles are glossy, well coated and heated through.
- Stir through the spring onion greens. Taste and adjust seasoning if needed.
- Divide between bowls and finish with crispy shallots, toasted sesame seeds and a soft-boiled egg if using.
Video
Nutrition
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This was delicious and easy so thank you !
😋💕👏