This 16-minute kimchi udon stir fry has the right amount of spice and complex textures to curb your craving for good Asian food. The udon noodles' chewiness balances the crunchiness of the bell peppers and kimchi. The sauce adds a salty and sour, savory flavor to the noodle dish.
Kimchi tastes amazing in a stir fry! Because udon noodles are mild and chewy, they absorb the sauce and soak up all of that spicy flavor from the kimchi very well.
I also have a kimchi stir fry with shrimp and kimchi tofu stir fry that you might like.
This is a simple dish that I love to serve on its own or with other delicious kimchi recipes. To cool things down after your spicy noodle feast, learn how to make mochi ice cream here. It's the perfect, sweet refreshing finish.
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❤️ A 16-Minute Fusion Favorite
While my kimchi pancakes are more traditional, this kimchi recipe is a fusion of Japanese and Korean cooking.
- It's a quick dinner perfect for busy weeknights. You can enjoy it in less than 20 minutes.
- It's simple but flavorful with few ingredients.
- Depending on the kimchi brand, this dish can be an excellent vegetarian option.
- Even my kids love it.
🥘 Ingredients
- udon noodles - I use dry udon noodles. If you dislike udon, you can also use chow mein like I do in this bok choy noodle stir fry.
- kimchi brine - The liquid from the jar of kimchi.
- sriracha sauce - This is optional--only if you can handle the heat. If you like it more spicy, add some sliced chili peppers to the wok along with the other vegetables. Or, add some more sriracha.
- sesame oil - Make sure it is toasted sesame oil.
- garlic - minced (check out how to mince garlic here)
- kimchi - If you're interested in making your kimchi from scratch for this recipe, check out my post on how to make kimchi.
- fresh cilantro - The dish is finished off with cilantro but you can use scallions if desired.
*Check recipe card for full ingredients/amounts.
🍜 Udon VS. Soba Noodles
Flour type. What makes kimchi udon noodles unique from other noodles like soba? By appearance, soba is brown because of its buckwheat flour, while udon uses wheat flour, which makes their noodles white.
Digestion. While soba noodles are on the healthier side, its buckwheat flour makes it harder to digest for certain people with dietary problems. It can also cause allergic reactions. Udon, on the other hand, is considered the better choice because it is easier on the stomach.
Shape and texture. Soba noodles are shaped like flat spaghetti while udon noodles are thicker and chewier than soba noodles. Udon noodles are usually eaten in cold tsuyu or soup, but adding them to a stir fry will provide a pleasant texture contrast between the chewy noodles and the crunchy vegetables.
🔪 How to Make Kimchi Udon Stir Fry
- Cook the udon. Cook the udon noodles according to package instructions. Drain and reserve in a bowl of cool water.
- Make the sauce. In a small bowl, mix the soy sauce, kimchi brine and sriracha sauce together. Set aside.
- Sauté. Heat a wok or large frying pan to medium heat and add the oil. Add the garlic, ginger and red peppers. Sauté for 2 minutes, until peppers are tender-crisp.
- Drain noodles. Drain the udon noodles and add them to the pan. Add the kimchi and soy sauce mixture. Toss well and heat through.
- Serve. Serve immediately, topped with fresh cilantro.
🥗 Serving Suggestions
It is recommended to balance the udon noodles out with vegetables, hence the bell peppers and kimchi.
If you wish to add more vegetables and/or different colors to your kimchi udon, I recommend snap peas (sugar snap peas); they are crunchy and add a subtle, sweet flavor--plus some green color.
I suggest tipping and stringing the snap peas first because they can be more difficult to eat otherwise.
If you are looking for a vegetable that will absorb the stir fry sauce and keep their crunch, broccoli will be a good choice.
As for drinks, this virgin Moscow mule's hint of spice makes it pair perfectly with this light Asian noodle dish.
❓Kimchi Udon Stir Fry FAQs
Store leftovers in a covered container in the fridge for up to 5 days.
You can reheat the noodle stir fry in a frying pan over medium heat or microwave. If it seems dry, you can add a splash of kimchi brine to get it saucy again.
🥢More Kimchi Recipes You Will Love
If you tried this Kimchi Udon Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Udon Stir Fry
Ingredients
- 8 ounces dry udon noodles
- 2 tablespoons soy sauce
- ¼ cup kimchi brine - from the jar
- 1 tablespoon sriracha sauce - optional
- 2 tablespoons sesame oil
- 1 tablespoon garlic - minced
- 2 tablespoons ginger - grated
- 2 red bell peppers - sliced
- 1 cup kimchi - chopped
- fresh cilantro - to garnish (optional)
Instructions
- Cook the udon noodles according to package instructions. Drain and reserve in a bowl of cool water.8 ounces dry udon noodles
- In a small bowl, mix the soy sauce, kimchi brine and sriracha sauce together. Set aside.2 tablespoons soy sauce, ¼ cup kimchi brine, 1 tablespoon sriracha sauce
- Heat a wok or large frying pan to medium heat and add the oil. Add the garlic, ginger and red peppers. Sauté for 2 minutes, until peppers are tender-crisp.2 tablespoons sesame oil, 1 tablespoon garlic, 2 tablespoons ginger, 2 red bell peppers
- Drain the udon noodles and add them to the pan. Add the kimchi and soy sauce mixture. Toss well and heat through.1 cup kimchi
- Serve immediately, topped with fresh cilantro.
Equipment
Notes
- Spiciness: If you like it more spicy, add some sliced chili peppers to the wok along with the other vegetables. Or, add some more sriracha.
- Storage: Store leftovers in a covered container in the fridge for up to 5 days. You can reheat them in the pan or microwave.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
Really simple and delicious. Perfect weeknight dinner!