This Kimchi Udon Noodle Stir Fry uses simple ingredients in your fridge to create the most delicious stir-fried noodle dish in just 15 minutes! Fresh udon noodles, kimchi, fish cake, and onion, all wrapped around an incredibly flavorful sauce, makes this dish to be incredibly addictive and satisfying.
Kimchi Udon Noodle Stir Fry: the winner to all noodle recipes
If you have been following my blog for a while, you might be aware that I am hopelessly obsessed with noodle dishes – especially udon noodles. Amongst all, the recipe I’m sharing with you today is one of my personal favorites and a recipe that I use often to satisfy my cravings. Being Korean, I always have a container of Kimchi in the fridge and a bag of frozen noodles in the freezer, which are the two core ingredients in this recipe.
You can use any meat of your choice (or omit altogether for a vegan option), but I often use Korean fish cake to add that extra flavor and texture, as it complements the dish perfectly. It’s also often my go-to meat choice for a lot of my recipes, as it is stored in the freezer and can be defrosted almost instantaneously by running it through the water. Having a busy schedule, it’s always been a life-saver for that quick and simple cooking session after coming home from work.
Ingredients to prepare for easy stir-frying
As I’ve stated in the previous description, this recipe calls for simple ingredients often found in your fridge to create the most perfect noodle dish. Here is a list of everything you will need:
- Frozen or fresh udon noodles (these Sanuki-style udon noodles are my all-time favorite. Use this photo for reference). Frozen noodles are incredibly convenient. Simply place them in boiling water for about 2 minutes, and they are ready for stir-fry.
- Aged kimchi and kimchi juice. I strongly recommend using aged kimchi (fermented for at least 3 weeks) as it’s much more flavorful when cooked than the fresh alternative. Aged kimchi is often used in Korean cooking for that reason, whereas fresh kimchi is often served as a side dish.
- Korean fish cake, or any meat of your choice (you can also omit altogether for a vegan option). Popular choices are fish cake, spam, bacon, or pork belly/loin for this dish.
- Onion and green onion, and sesame seeds for garnishing
- For the extra flavorful sauce, you will need Korean chili powder (Gochugaru), sugar, and oyster sauce (or soy sauce), to be liquified with some water.
Based on preference, you can also serve this with a fried egg or some seaweed flakes on top. I hope you enjoy this easy and delicious recipe, and please feel free to leave a comment below or message me on Instagram for any questions!
Other Korean recipes you may like:
- Korean Glass Noodle Stir-Fry (Japchae)
- Korean Seafood Pancake (Haemul Pajeon)
- Hamburg Steak with Melted Cheese
- Kimchi Fried Rice with Tuna
- Sweet Potato Latte
- Korean Chicken Noodle Soup (Dak Kalguksu)
Kimchi Udon Noodle Stir Fry
- 1 cup (150g) aged (fermented for at least 3 weeks) kimchi chopped in small pieces
- 1 tbsp kimchi juice
- 1 serving udon noodles frozen or fresh
- 1/2 onion sliced
- 1 green onion chopped, for both cooking and garnishing
- 1 sheet (50g) Korean fish cake thawed and sliced, can be omitted or substituted with your choice of meat
- 1 tsp sesame oil
- sesame seeds for garnishing
Stir fry sauce
- 1 tbsp Korean chili powder
- 1/2 tbsp sugar
- 2 tbsp oyster sauce or soy sauce
- 1/3 cup water
- Prepare the udon noodles (if frozen) by placing it in boiling water for about 2 minutes. Drain in a colander and quickly rinse with cold water. Set aside.
- In a medium skillet, add cooking oil and stir-fry green onion until fragrant. Add chopped kimchi and sugar, and cook for about 2 minutes until the kimchi is cooked through.
- Add fish cake slices, onion, and kimchi juice and mix it all together.
- Insert the prepared noodles into the skillet and add sauce ingredients. Stir-fry well for about a minute or two until the sauce thickens, then add sesame oil for the finishing touch. Garnish with chopped green onion and sesame seeds to serve.