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