This kimchi udon noodle stir fry has the right amount of spice and complex textures to curb your craving for good Asian food. The udon noodles’ chewiness balances well with the crunchiness of the bell peppers and kimchi. The sauce adds a salty and sour, savory flavor to the noodle dish.
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.
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.