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15-Minute Kimchi Udon Stir Fry

A quick and tasty stir fry featuring udon noodles, pork belly, and aged kimchi, packed with flavor and gut health benefits.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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. If using frozen udon noodles, cook them according to the package instructions. Drain and set aside.
Cooking
  1. Heat vegetable oil in a large pan over medium heat. Add sliced pork belly. Cook until browned and crispy, about 3-4 minutes.
  2. Add chopped onion to the pan and sauté for about 2 minutes until soft. Then, add the green onions and stir for another minute.
  3. Mix in the aged kimchi, kimchi juice, sugar, and gochugaru. Stir everything together for about 2-3 minutes until heated.
  4. 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.
Finishing Touches
  1. While the stir fry is finishing, cook a sunny side up egg in a separate pan.
  2. Serve the stir-fried noodles hot, topped with the sunny side up egg, toasted sesame seeds, seaweed flakes, and chopped green onion.

Notes

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. Use leftover vegetables like bell peppers or carrots to add more color and nutrition.