Kimchi Udon Recipes
KIMCHI UDON NOODLE STIR-FRY
This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.
Provided by chpmnk42
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
- Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
- Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 66.7 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 1452.3 mg, Sugar 7.6 g
KIMCHI UDON WITH SCALLIONS
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
Provided by Andy Baraghani
Categories Bon Appétit Noodle Hot Pepper Egg Green Onion/Scallion Dinner Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
- Meanwhile, boil noodles according to package directions.
- Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
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- In a large pot put bonito, sea kelp, leek and pour 8 cups of water. Bring to boil, reduce the heat to low and simmer for 10 minutes.
- Drain the broth to reserve and discard the rest. Season with Tsuyu and salt. Adjust seasoning to your taste. Keep the broth warm.
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- Prepare the udon noodles (if frozen) by placing it in boiling water for about 2 minutes. Drain in a colander and quickly rinse with cold water. Set aside.
- In a skillet, add cooking oil and stir-fry white parts of green onion until aromatic. Add chopped kimchi and sugar, and cook for an additional minute until the kimchi is cooked through.
- Add fish cake slices and onion and cook until the onions become translucent. Insert the prepared noodles into the skillet and add kimchi juice, Gochugaru, oyster sauce, and water. Mix together and cook for about a minute or two until the sauce thickens.
- Turn off the heat and mix in sesame oil for the finishing touch. Garnish with green onions, as well as toasted sesame seeds, egg, and/or shredded nori, based on preference. Enjoy!
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