Kimchi Udon Stir-Fry Noodles
This fiery Korean-inspired udon stir-fry combines chewy noodles with caramelized pork belly, fermented kimchi, and shiitake mushrooms in a savory-spicy sauce. The dish delivers explosive umami flavors with crispy edges and a silky butter finish that makes each bite irresistible. Ready in under 30 minutes, it’s the perfect weeknight dinner that tastes like it came from your favorite Korean restaurant.
Prep Time : 15 min
Cook Time : 12 min
Servings : 4
15 min
12 min
4
Ingredients
For the Noodles
• 600g fresh udon noodles
• 5ml toasted sesame oil
For the Kimchi Stir-Fry
• 450g pork belly, thinly sliced into 5cm strips
• 400g kimchi (aged 2-3 weeks), roughly chopped
• 200g shiitake mushrooms, stems removed and sliced
• 150g yellow onion, thinly sliced
• 120g scallions, cut into 5cm pieces (white and green parts separated)
• 30g garlic (about 6 cloves), minced
• 20g fresh ginger, minced
• 30ml neutral oil (vegetable or grapeseed)
• 30g unsalted butter
For the Sauce
• 60ml kimchi juice
• 45ml soy sauce — this one on Amazon
• 30ml mirin — this one on Amazon
• 10ml toasted sesame oil — this one on Amazon
• 10g sugar
• 1g freshly ground black pepper
For Garnish
• 7g gochugaru (Korean red pepper flakes) — this one on Amazon
• 15g toasted sesame seeds
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Directions
- Prepare the Udon Noodles
Bring a large pot of water to a boil. Add the 600g fresh udon noodles and cook for 2 minutes, stirring gently to separate the strands. Drain in a colander, rinse briefly under cold water to stop the cooking process, and shake dry thoroughly. Toss with 5ml toasted sesame oil to prevent sticking and set aside while you prepare the stir-fry. - Make the Sauce Mixture
In a small bowl, combine 45ml soy sauce, 30ml mirin, 10ml toasted sesame oil, 60ml kimchi juice, 10g sugar, and 1g black pepper. Whisk vigorously until the sugar dissolves completely and the sauce is well blended. Set this sauce mixture aside for later use. - Sear the Pork and Aromatics
Heat a large wok or 14-inch skillet over high heat until wisps of smoke appear. Add 30ml neutral oil and swirl to coat the surface. Add the 450g sliced pork belly in a single layer and sear undisturbed for 90 seconds until golden and crispy at the edges. Flip and cook for another 60 seconds. Push the pork to the edges, add the 30g minced garlic and 20g minced ginger to the center, and stir-fry for 20 seconds until fragrant. Add the 150g sliced onion and white parts of the 120g scallions, tossing everything together for 2 minutes until the onion begins to soften. - Add Mushrooms and Kimchi
Add the 200g sliced shiitake mushrooms to the wok and stir-fry for 2 minutes until they release their moisture and begin to caramelize at the edges, shrinking by about half their original size. Add the 400g chopped kimchi and 7g gochugaru, then stir-fry vigorously for 2 minutes, allowing the kimchi to char slightly in spots. This charring develops a deeper, smokier flavor that’s essential to the dish’s complexity. - Combine Noodles and Finish
Add the cooked udon noodles to the wok, using tongs to separate any clumps. Pour the prepared sauce mixture over the noodles and toss continuously for 2 minutes, ensuring every strand gets coated and the noodles develop some crispy bits on the bottom. Remove from heat and immediately add the 30g butter, green scallion parts, and half the 15g sesame seeds. Toss for 30 seconds as the residual heat melts the butter into a silky coating. - Serve
Divide the kimchi udon stir-fry among four bowls and garnish with the remaining sesame seeds. Serve immediately while the noodles are still steaming hot and have that perfect chewy-crispy texture contrast that makes this dish exceptional.
*Notes :
- Aged kimchi that’s 2-3 weeks old works best for stir-fries as it has more developed funky, fermented flavors and holds its texture better than fresh kimchi during high-heat cooking.
- For vegetarian version, substitute the pork belly with 400g firm tofu cut into strips and seared until golden, or use thick slices of king oyster mushrooms for a meaty texture.
- The key to perfect stir-fried udon is using high heat and working quickly—don’t overcrowd the wok, and keep the ingredients moving to develop that essential wok hei (breath of the wok) flavor.
Nutrition Facts
( per serving )
Calories
~1 078 kcal
Protein
24 g
Fat
76 g
Carbs
65 g
Calories
~1 078 kcal
Protein
24 g
Fat
76 g
Carbs
65 g
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Kimchi Udon Stir-Fry Noodles
Ingredients
Method
- Bring a large pot of water to a boil. Add the 600g fresh udon noodles and cook for 2 minutes, stirring gently to separate the strands. Drain in a colander, rinse briefly under cold water to stop the cooking process, and shake dry thoroughly. Toss with 5ml toasted sesame oil to prevent sticking and set aside while you prepare the stir-fry.
- In a small bowl, combine 45ml soy sauce, 30ml mirin, 10ml toasted sesame oil, 60ml kimchi juice, 10g sugar, and 1g black pepper. Whisk vigorously until the sugar dissolves completely and the sauce is well blended. Set this sauce mixture aside for later use.
- Heat a large wok or 14-inch skillet over high heat until wisps of smoke appear. Add 30ml neutral oil and swirl to coat the surface. Add the 450g sliced pork belly in a single layer and sear undisturbed for 90 seconds until golden and crispy at the edges. Flip and cook for another 60 seconds. Push the pork to the edges, add the 30g minced garlic and 20g minced ginger to the center, and stir-fry for 20 seconds until fragrant. Add the 150g sliced onion and white parts of the 120g scallions, tossing everything together for 2 minutes until the onion begins to soften.
- Add the 200g sliced shiitake mushrooms to the wok and stir-fry for 2 minutes until they release their moisture and begin to caramelize at the edges, shrinking by about half their original size. Add the 400g chopped kimchi and 7g gochugaru, then stir-fry vigorously for 2 minutes, allowing the kimchi to char slightly in spots. This charring develops a deeper, smokier flavor that's essential to the dish's complexity.
- Add the cooked udon noodles to the wok, using tongs to separate any clumps. Pour the prepared sauce mixture over the noodles and toss continuously for 2 minutes, ensuring every strand gets coated and the noodles develop some crispy bits on the bottom. Remove from heat and immediately add the 30g butter, green scallion parts, and half the 15g sesame seeds. Toss for 30 seconds as the residual heat melts the butter into a silky coating.
- Divide the kimchi udon stir-fry among four bowls and garnish with the remaining sesame seeds. Serve immediately while the noodles are still steaming hot and have that perfect chewy-crispy texture contrast that makes this dish exceptional.