This is a sweet, nutty and spicy kimchi udon stir fry your whole family will love – and it only takes 15 minutes to make from start to finish!


Kimchi udon stir fry

I have something delicious and super easy for you to make this weekend – a bowl of kimchi udon stir fry!

This recipe is so easy, anyone can make it. It’s the perfect weekend recipe as it only takes a few minutes to stir fry and even less time to eat (since you will be slurping these kimchi noodles with major gusto!)

We always keep a tub of kimchi in our fridge for ’emergency’ situations – meaning whenever a dish desperately needs a kick of flavor. It’s a quick fix that always seems to hit the spot!


I usually stir fry udon noodles with a little dashi powder, soy sauce and butter (Japanese style yaki udon) but this time wanted something with flavors that were more assertive. A bowl of kimchi noodle stir fried with bacon, fresh chopped scallions and topped with a fried egg is exactly what I was craving! It’s the perfect marriage of sweet, umami, nutty, spicy and pungent.

Classic flavor profile of Korean cuisine, which I adore with all my heart and tummy!


Ben made these noodles and was shocked by how amazing  they were. “I would totally pay $15 for a bowl of this kimchi udon stir fry at a restaurant” he said. Better than take out? YES. WAY BETTER THAN TAKE OUT! And a lot cheaper too!

Other yummy Asian recipes:

bacon-kimchi kimchi-noodles-with-sauce tossed-kimchi-noodles Kimchi-udon-Stir-Fry-3OPTM Kimchi-udon-Stir-Fry-4OPTM Kimchi-udon-Stir-Fry-5OPTM

Did you like this Kimchi Udon Stir Fry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!



Kimchi Udon Stir Fry

This is a sweet, nutty and spicy kimchi udon stir fry your whole family will love – and it only takes 15 minutes to make from start to finish!

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 people 1x
  • Category: Noodles
  • Method: Stir frying
  • Cuisine: Korean Japanese


  • 1 cup kimchi, roughly chopped
  • 2 packets fresh udon noodles or about 67 ounces dry udon noodles
  • 2 strips bacon, roughly chopped (optional – omit for vegetarian)
  • 1 clove garlic, minced
  • 1 tablespoon sriracha sauce
  • 1 1/2 tablespoon honey
  • 1 tablespoon soy sauce
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 4 stalks scallions, sliced on the bias
  • 2 eggs (optional)
  • shredded nori (optional)


  1. Boil udon noodles according to package and drain. Set aside.
  2. In a bowl, mix sriracha sauce, honey, soy sauce and rice vinegar and set aside.
  3. In a large pan over high heat, add bacon and cook for 2-3 minutes until cooked but not crispy.
  4. Add garlic and kimchi and cook for 1 minute.
  5. Add udon noodles, sauce and sesame oil and stir well. Turn the heat off and transfer to a plate.
  6. Top with chopped scallions, an egg and shredded nori.


This Kimchi Udon Stir Fry will keep in the fridge for 1-2 days.

Yamasa Marudaizu – organic soy sauce with a hint of sweetness. This is my preferred soy sauce for all types of cooking.

Keywords: recipe, stir fry, main, spicy

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