Kimchi Udon – Carmy – Easy Healthy-ish Recipes

April 16, 2022

Ready in less than 30 minutes, this Kimchi Udon stir fry with pork is the perfect weeknight recipe or meal prep for the week. Packed with kimchi, onion, pork, and udon noodles and coated in a spicy sauce, you will want to make this noodle recipe again and again.

This recipe shouldn’t come as a surprise if you’ve followed my blog for a while now. I’m kind of obsessed with the ingredients that this kimchi udon features. Previously, 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 these recipes together!

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 so easy to make. It’s a simple and straightforward recipe that anyone can make. All you have to do is saute everything, add the udon noodles, and then coat it with the sauce! Easy as pie.
  • This recipe relies on a lot of pantry and kitchen staples so I can whip it up quickly. Hopefully, you have everything too to save you a trip to the store.
  • Enjoy this kimchi udon on its own or beef it up with a fried egg and a spoonful of roasted seaweed like I do.

Ingredients You’ll Need

Ingredients needed to make kimchi udon.
  • udon noodles — I use fresh udon noodles that are sold at the refrigerated section that takes less than 2 minutes to cook. Other options are frozen udon noodles and dried udon noodles. Frozen udon noodles do have a chewier texture for stir-fries if you have access to that.
  • oil — use your oil of choice. Sesame oil or olive oil works for this kimchi udon.
  • pork — I use pork shoulder for this but you can use any cut of pork or even ground pork. Bacon can be used in a pinch.
  • salt — you only need a pinch.
  • onion — you can use any onion you have on hand. I slice up a small yellow onion.
  • kimchi — for the best results, aged kimchi is preferred. Aged kimchi has a stronger, more sour taste to it. You’ll also need some of the juices from the kimchi.
  • gochugaru — aka Korean chili/hot pepper powder.
  • gochujang — aka hot pepper paste. Keep in mind that they come in different level of spiciness. You can get the super spicy one or mild one depending on your preference.
  • soy sauce — I recommend using low sodium soy sauce.
  • sugar — to help balance out the flavours.
  • water — just a splash is needed.
  • sesame oil — I finish off the dish with a splash of sesame oil for extra flavour.

How to Make Kimchi Udon

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