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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.
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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. 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.