Kimchi Fried Udon

Not unlike many Canadians, after my undergraduate degree I lived in South Korea for a few years. One of my favourite simple foods was kimchi fried rice. I’d have it for breakfast, lunch, and as a post-gym run dinner. And within a few months it became my go-to food for when I was feeling sick. One day back in Canada I didn’t have any rice ready and I didn’t want to wait to cook some. What I did have was something I keep around the house as a staple: individually packaged udon noodles (which I also use in this quick udon recipe). I decided to try swapping out the starch and another new favourite was born — kimchi fried udon.

A quick note about kimchi in general — it is usually not vegetarian or vegan. Always read labels very carefully, or better yet try making it yourself. The kimchi I used to make this dish was Korean Kimchi from wildbrine and was found in the deli/hummus area of a local grocery store.

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Ingredients:

  • 1 package udon per person
  • 1 cup of chopped kimchi (with juice) per person
  • 1/2 a medium onion, sliced
  • cooking oil of choice
  • sesame oil to taste
  • salt to taste
  • other veggies — in this version i added about 1/2 cup of frozen udon

Instructions:

  1. Cook udon according to package directions, drain, and toss with sesame oil.
  2. Sauté onions in small amount of cooking oil for 2-3 minutes over medium heat.
  3. Add kimchi and juice to the pan and continue cooking.
  4. Add any extra veggies you might like.
  5. Add cooked noodles to the frying pan and fry together for a couple of minutes until noodles are coated in the seasonings.
  6. Add salt and additional sesame oil to taste.

Bonus Photo — Kimchi fried rice from a couple of nights later.

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