This kimchi udon noodle stir fry has the right amount of spice and complex textures to curb your craving for good and healthy Asian food. The kimchi udon noodles’ chewiness balances well with the crunchiness of the bell peppers and kimchi. The kimchi soy sauce adds a salty and sour, savory flavor to the noodle dish.
Here are some tips and information on how to make and enjoy a delicious kimchi udon noodle stir fry in less than 20 minutes.
Ingredients
- 8 ounces dry udon noodles
- 2 tablespoons soy sauce
- 1/4 cup kimchi brine – from the jar
- 1 tablespoon sriracha sauce – (optional – only if you can handle the heat)
- 2 tablespoons sesame oil
- 1 tablespoon garlic – minced
- 2 tablespoons ginger – grated
- 2 red bell peppers – sliced
- 1 cup kimchi – chopped
- fresh cilantro
Udon VS. Soba Noodles
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. 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.
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 it
This dish is very simple and quick to make. Follow these instructions:
- 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.
How to Store Leftovers
Store leftovers in a covered container in the fridge for up to 5 days. You can reheat them in the pan or microwave.
If you’re interested in making your kimchi from scratch for this recipe, check out our post on how to make kimchi.
If you enjoyed this kimchi udon, please share the recipe!
Kimchi Udon
Ingredients
- 8 ounces dry udon noodles
- 2 tablespoons soy sauce
- 1/4 cup kimchi brine - from the jar
- 1 tablespoon sriracha sauce - (optional – only if you can handle the heat)
- 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, 1/4 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
- If you like it more spicy, add some sliced chili peppers to the wok along with the other vegetables. Or, add some more sriracha.
- 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.
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