Kimchi Udon – Carmy – Simple Wholesome-ish Recipes

April 16, 2022

Prepared in lower than half-hour, this Kimchi Udon stir fry with pork is the proper weeknight recipe or meal prep for the week. Filled with kimchi, onion, pork, and udon noodles and coated in a spicy sauce, you’ll want to make this noodle recipe repeatedly.

This recipe shouldn’t come as a shock for those who’ve adopted my weblog for some time now. I’m type of obsessive about the elements that this kimchi udon options. Beforehand, I’ve shared my yaki udon recipe, kimchi fried rice recipe, and crispy pork and kimchi stir fry recipe and this pork kimchi udon recipe combines all of those recipes collectively!

Overhead view of a plate of kimchi udon with a fried egg and seaweed on top.

Why You’ll Love This Udon Stir Fry

  • It’s really easy to make. It’s a easy and easy recipe that anybody could make. All it’s important to do is saute all the things, add the udon noodles, after which coat it with the sauce! Simple as pie.
  • This recipe depends on loads of pantry and kitchen staples so I can whip it up shortly. Hopefully, you could have all the things too to avoid wasting you a visit to the shop.
  • Take pleasure in this kimchi udon by itself or beef it up with a fried egg and a spoonful of roasted seaweed like I do.

Components You’ll Want

Ingredients needed to make kimchi udon.
  • udon noodles — I take advantage of recent udon noodles which can be bought on the refrigerated part that takes lower than 2 minutes to prepare dinner. Different choices are frozen udon noodles and dried udon noodles. Frozen udon noodles do have a chewier texture for stir-fries when you’ve got entry to that.
  • oil — use your oil of selection. Sesame oil or olive oil works for this kimchi udon.
  • pork — I take advantage of pork shoulder for this however you need to use any lower of pork and even floor pork. Bacon can be utilized in a pinch.
  • salt — you solely want a pinch.
  • onion — you need to use any onion you could have available. I slice up a small yellow onion.
  • kimchi — for one of the best outcomes, aged kimchi is most popular. Aged kimchi has a stronger, extra bitter style to it. You’ll additionally want a few of the juices from the kimchi.
  • gochugaru — aka Korean chili/scorching pepper powder.
  • gochujang — aka scorching pepper paste. Needless to say they arrive in several stage of spiciness. You will get the tremendous spicy one or delicate one relying in your desire.
  • soy sauce — I like to recommend utilizing low sodium soy sauce.
  • sugar — to assist stability out the flavours.
  • water — only a splash is required.
  • sesame oil — I end off the dish with a splash of sesame oil for additional flavour.

The way to Make Kimchi Udon

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