Kimchi Udon Noodles

Quick kimchi udon noodles cooked in a savoury, slightly spicy sauce and finished with crispy shallots and sesame. A simple vegetarian dinner ready in about 15 minutes.

5 from 1 vote

Print Pin

Course: Dinner, Lunch, Main Course, noodles

Cuisine: Asian, Japanese, Korean

Keyword: Easy Noodles, Kimchi Noodles, One Pan Dinner, Quick Dinner

Cook Time: 15

Servings: people

Calories: 462kcal

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