15-Minute Kimchi Udon Stir Fry

Why Make This Recipe

Savoring a quick meal doesn’t mean sacrificing flavor. This 15-Minute Kimchi Udon Stir Fry is perfect for busy days. It combines simple ingredients that deliver a punch of taste without taking up too much of your time. Whether you want a fast weeknight dinner or a delicious lunch, this stir fry offers a satisfying and unique experience.

How to Make 15-Minute Kimchi Udon Stir Fry

Ingredients

• 12 oz Udon Noodles (Frozen noodles preferred)
• 1 tablespoon Vegetable Oil (Any neutral oil)
• 1 medium Onion (Yellow or white onions)
• 2 stalks Green Onion (Can use chives as a substitute)
• 6 oz Pork Belly (Can substitute with chicken, tofu, or extra vegetables)
• 1 cup Aged Kimchi (Fresh kimchi can be used if necessary)
• 2 tablespoons Kimchi Juice (Use from the container)
• 1 teaspoon Sugar (Can replace with honey or omit)
• 1 teaspoon Gochugaru (Korean Chili Flakes) (Adjust to taste)
• 2 tablespoons Oyster Sauce or Soy Sauce (Use soy sauce for vegetarian)
• 1/2 cup Water (Can use broth for more flavor)
• 1 teaspoon Sesame Oil (Can substitute with olive oil)
• 1 tablespoon Toasted Sesame Seeds (Adds a nutty crunch)
• 1 large Sunny Side Up Egg (For richness and presentation)
• 1 tablespoon Seaweed Flakes (Enhances flavor)
• 2 stalks Chopped Green Onion (For fresh appeal and color)

Directions

1. Start by cooking the udon noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Slice the onion and add it to the skillet. Stir-fry for about 2 minutes until it becomes soft.
4. Add the pork belly (or your choice of protein) and cook until it starts to brown, about 3-4 minutes.
5. Stir in the aged kimchi, kimchi juice, and sugar. Mix well and cook for 2 more minutes.
6. Add the cooked udon noodles, gochugaru, oyster sauce, and water. Stir to combine everything.
7. Continue to stir-fry for another 2-3 minutes until everything is heated through.
8. Drizzle with sesame oil and sprinkle toasted sesame seeds on top. Mix again.
9. Serve hot, topping each plate with a sunny side-up egg, seaweed flakes, and chopped green onion.

How to Serve 15-Minute Kimchi Udon Stir Fry

This dish is vibrant and colorful, making it great for serving. Place a generous portion of the stir fry in a bowl and crown it with the sunny side-up egg. Don’t forget to sprinkle some seaweed flakes and chopped green onion on top. Enjoy this meal with chopsticks for a fun experience!

How to Store 15-Minute Kimchi Udon Stir Fry

If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 2–3 days. When you want to reheat it, add a splash of water to help revive the noodles and keep them from drying out.

Tips to Make 15-Minute Kimchi Udon Stir Fry

• Use high-quality kimchi for the best flavor.
• If you want a little more heat, add extra gochugaru or some sliced chili peppers.
• Feel free to add other vegetables like bell peppers or carrots to increase the nutrition.
• Make sure not to overcook the sunny side-up egg; you want it to be runny for that extra richness.

Variation

You can easily customize this stir fry. Swap out the pork for chicken or tofu for a vegetarian option. Add more veggies like bok choy or broccoli for a health boost. Change the sauce to teriyaki if you’re in the mood for something sweeter.

FAQs

Can I use fresh udon noodles instead of frozen?
Yes, fresh udon noodles are great! Just make sure to cook them according to their specific package directions.

Is this dish suitable for meal prep?
Absolutely! It stores well in the fridge and is quick to reheat, making it ideal for meal prepping.

Can I make this dish vegetarian?
Yes! Simply replace the pork with tofu and use soy sauce instead of oyster sauce. It will still taste delicious!

15-Minute Kimchi Udon Stir Fry

A quick and flavorful stir fry that delivers a satisfying meal in just 15 minutes using simple ingredients like udon noodles and kimchi.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Asian, Korean

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 oz Udon Noodles (Frozen noodles preferred)
• 1 tablespoon Vegetable Oil (Any neutral oil)
• 1 medium Onion (Yellow or white onions)
• 2 stalks Green Onion (Can use chives as a substitute)
• 6 oz Pork Belly (Can substitute with chicken, tofu, or extra vegetables)
• 1 cup Aged Kimchi (Fresh kimchi can be used if necessary)
• 2 tablespoons Kimchi Juice (Use from the container)
• 1 teaspoon Sugar (Can replace with honey or omit)
• 1 teaspoon Gochugaru (Korean Chili Flakes) (Adjust to taste)
• 2 tablespoons Oyster Sauce or Soy Sauce (Use soy sauce for vegetarian)
• 1/2 cup Water (Can use broth for more flavor)
• 1 teaspoon Sesame Oil (Can substitute with olive oil)
• 1 tablespoon Toasted Sesame Seeds (Adds a nutty crunch)
• 1 large Sunny Side Up Egg (For richness and presentation)
• 1 tablespoon Seaweed Flakes (Enhances flavor)
• 2 stalks Chopped Green Onion (For fresh appeal and color)

Method

 

Preparation

1. Start by cooking the udon noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.

Cooking

1. Slice the onion and add it to the skillet. Stir-fry for about 2 minutes until it becomes soft.
2. Add the pork belly (or your choice of protein) and cook until it starts to brown, about 3-4 minutes.
3. Stir in the aged kimchi, kimchi juice, and sugar. Mix well and cook for 2 more minutes.
4. Add the cooked udon noodles, gochugaru, oyster sauce, and water. Stir to combine everything.
5. Continue to stir-fry for another 2-3 minutes until everything is heated through.
6. Drizzle with sesame oil and sprinkle toasted sesame seeds on top. Mix again.

Serving

1. Serve hot, topping each plate with a sunny side-up egg, seaweed flakes, and chopped green onion.

Notes

If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 2–3 days. When reheating, add a splash of water to help revive the noodles and keep them from drying out. Use high-quality kimchi for the best flavor. If you want a little more heat, add extra gochugaru or sliced chili peppers. Feel free to add more vegetables like bell peppers or carrots.