Table of Contents
Why Make This Recipe
15-Minute Kimchi Udon Stir Fry is perfect for those who love quick, tasty meals. It combines delicious flavors and is ready in no time! Using kimchi adds a spicy kick and provides probiotics, making this dish not only satisfying but also beneficial for your gut health. Plus, it’s a great way to use up leftover kimchi and any other ingredients you have at home.
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
Prepare the Noodles: If using frozen udon noodles, cook them according to the package instructions. Drain and set aside.
Cook the Pork Belly: Heat vegetable oil in a large pan over medium heat. Add sliced pork belly. Cook until browned and crispy, about 3-4 minutes.
Sauté the Vegetables: Add chopped onion to the pan and sauté for about 2 minutes until soft. Then, add the green onions and stir for another minute.
Add Kimchi and Flavor: Mix in the aged kimchi, kimchi juice, sugar, and gochugaru. Stir everything together for about 2-3 minutes until heated.
Combine Noodles: Add the cooked udon noodles and oyster sauce (or soy sauce) to the pan. Pour in the water and sesame oil. Toss everything together and cook for another 2 minutes until well mixed.
Prepare the Egg: While the stir fry is finishing, cook a sunny side up egg in a separate pan.
Serve: Serve the stir-fried noodles hot, topped with the sunny side up egg, toasted sesame seeds, seaweed flakes, and chopped green onion.
How to Serve 15-Minute Kimchi Udon Stir Fry
Enjoy your kimchi udon stir fry immediately while it’s hot. The egg on top adds a nice creamy texture. You can serve it in bowls and offer extra sesame seeds or green onions for garnish.
How to Store 15-Minute Kimchi Udon Stir Fry
Leftover kimchi udon stir fry can be stored in an airtight container in the fridge for up to 2 days. To reheat, just microwave or stir-fry quickly in a pan over medium heat.
Tips to Make 15-Minute Kimchi Udon Stir Fry
- Make sure to use aged kimchi for the best flavor.
- If you want your dish spicier, add more gochugaru.
- You can substitute the protein based on what you have in your fridge.
- Use leftover vegetables like bell peppers or carrots to add more color and nutrition.
Variation
You can make this dish vegetarian by using tofu instead of pork belly and substituting oyster sauce with soy sauce. You can also add other vegetables, such as broccoli or snow peas, for more variety.
FAQs
1. Can I use fresh kimchi instead of aged kimchi?
Yes, but aged kimchi has a deeper flavor. Fresh kimchi will still work well.
2. What if I don’t have udon noodles?
You can substitute udon with any other noodle type like ramen or soba.
3. Can I make this recipe vegan?
Absolutely! Use tofu instead of pork, and substitute the egg with a vegan alternative or skip it altogether. Use soy sauce instead of oyster sauce to keep it vegan.
15-Minute Kimchi Udon Stir Fry
Ingredients
Method
- If using frozen udon noodles, cook them according to the package instructions. Drain and set aside.
- Heat vegetable oil in a large pan over medium heat. Add sliced pork belly. Cook until browned and crispy, about 3-4 minutes.
- Add chopped onion to the pan and sauté for about 2 minutes until soft. Then, add the green onions and stir for another minute.
- Mix in the aged kimchi, kimchi juice, sugar, and gochugaru. Stir everything together for about 2-3 minutes until heated.
- Add the cooked udon noodles and oyster sauce (or soy sauce) to the pan. Pour in the water and sesame oil. Toss everything together and cook for another 2 minutes until well mixed.
- While the stir fry is finishing, cook a sunny side up egg in a separate pan.
- Serve the stir-fried noodles hot, topped with the sunny side up egg, toasted sesame seeds, seaweed flakes, and chopped green onion.