Description
Quick, restaurant quality noodles at home. My spicy kimchi udon stir fry only takes 15 minutes to make from start to finish!
Ingredients
Units
Scale
- 1 cup kimchi, roughly chopped
- 2 packets fresh udon noodles or about 6–7 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 green onions, sliced on the bias
- 2 eggs (optional)
- shredded nori (optional)
Instructions
- Make the noodles. Boil udon noodles according to package and drain. Set aside.
- Prepare the sauce. In a bowl, mix sriracha sauce, honey, soy sauce and rice vinegar and set aside.
- Make the stir fry. In a large pan over high heat, add bacon and cook for 2-3 minutes until cooked but not crispy. Add garlic and kimchi and cook for 1 minute. Add udon noodles, sauce and sesame oil and stir well. Turn the heat off and transfer to a plate.
- Garnish and serve. Top with chopped scallions, a fried egg and shredded nori. Serve immediately.
Notes
Keep leftovers covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 338
- Sugar: 16.4g
- Sodium: 1204mg
- Fat: 14.2g
- Saturated Fat: 4.1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45.7g
- Fiber: 1.9g
- Protein: 5.5g
- Cholesterol: 18.5mg
