Kimchi Udon Stir Fry

5 from 8 reviews

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!


  • 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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