Kimchi Udon Stir Fry

5 from 3 votes

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.

Prep Time8

Cook Time8

Total Time16

Course: Main Course

Cuisine: Japanese, Korean

Servings:

Calories: 296kcal

Author: Joss Dyckson

Equipment

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)

US Customary - Metric

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.

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