Bacon Kimchi Fried Udon
Super quick and easy bacon kimchi fried udon that uses less than 10 ingredients to create a satisfying meal that’s loaded with flavor. The thick, chewy udon is stir fried with crispy bacon and tender kale, brought together with a spicy sauce. It’s a perfect one-pan meal for any time of day!The recipe is from That Noodle Life by Mike Le & Stephanie Le with some tiny modifications made to suit my own preferences.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz (225 g) bacon ((preferably thick cut))
- 2 blocks (8 oz. / 225 g each) frozen udon ((or 6 oz. / 170 g spaghetti or bucatini, cooked until al dente))
- 1/2 bunch (150 g) kale (, stem thinly sliced and leaves cut into large bite-size pieces)
- 2 cups (200 g) kimchi (, chopped (plus 2 tablespoons kimchi juice))
- 1 1/2 tablespoons gochujang
- 2 teaspoons soy sauce
- 2 tablespoons peanut oil ((or unsalted butter))
- Raw egg yolks ((or sunny side-up eggs))
- Crispy nori sheets (, cut into small pieces)
- Shichimi Togarashi
- Sliced green onions
Instructions
- 1
Prepare the other ingredients while cooking the bacon. Spread the bacon in a large skillet without overlapping. Heat over medium heat until sizzling. Turn to medium-low heat. Cook, flipping occasionally, until golden brown and crispy, 6 to 10 minutes. Once done, transfer the bacon to a plate lined with paper towels. When the bacon is cool enough to handle, slice it into 1” (2.5 cm) pieces and set aside. Wipe the skillet clean with paper towels.
- 2
Meanwhile, fill a large bowl with warm tap water and add the frozen udon. Once the noodles are loosened and warmed, 2 to 3 minutes, drain well and set aside.
- 3
Add the gochujang and soy sauce in a small bowl. Stir until well combined.
- 4
Return the pan to medium heat and add the peanut oil. Add the chopped kimchi and kale stems. Stir and cook for 1 minute. Add the kale leaves. Cook for 1 to 2 minutes until the kale is wilted.
- 5
Add the oil and the gochujang soy sauce mixture. Stir to mix everything well and evenly coated. Remove the pan from the heat.
- 6
Add the noodles, kimchi juice and bacon. Cook over low heat and toss constantly, until the noodles are coated, 1 to 2 minutes.
- 7
Top the noodles with your preferred toppings and serve hot as a main dish.