Kimchi-Veggie Udon Noodle Stir Fry

Kimchi & veggie udon noodle stir fry will make you feel warm, fuzzy, and full. Your fam and friends will freak. So make LOTS of leftovers.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 2 cups Kimchi, roughly chopped and broken up
  • 1 package of udon noodles
  • 2 slices of bacon, cut into ½-inch pieces
  • 1 medium yellow onion, diced into ½-ince pieces
  • 3 green onions, diced on an angle, green and white parts
  • 1-2 cups fresh spinach or another green you’d prefer
  • Cooking Sauce:
  • 1 Tbsp. Gochujang or fermented chile paste (we prefer Mother In Law's brand found at Whole Foods)
  • 1 Tbsp. rice wine vinegar
  • ½ Tbsp. soy sauce
  • 1 garlic clove, minced
  • 1 Tbsp. light brown sugar
  • 1 tsp. grated fresh ginger

Let's go

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  1. Prep all ingredients and the cooking sauce.
  2. Boil a pot of water. Once boiling, add in the pasta. Cook udon noodles according to the package. Reserve 1 cup of water to pasta sauce.
  3. In a medium-sized sauté pan, heat oil. Add in the bacon, sauté on medium-low heat until it begins to brown. Add in the onions and continue to stir. Once translucent, add in the Kimchi and then the cooking sauce. Scrape the bottom of the pot, getting off all of the pieces of bacon. Add in the noodles, stir and coat.
  4. Taste and season with salt and pepper if needed (but we don’t think you’ll need it!).

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