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Clean recipe · omnivorescookbook.com

Bacon Kimchi Fried Udon

This Bacon kimchi fried Udon is my go to one pan noodle dinner when I want something fast and full of savory heat. Thick chewy Udon meets crispy bacon and tangy kimchi, coated in a gochujang sauce. It is a satisfying fusion noodle dish I can make in 25 minutes.The recipe is from That Noodle Life by Mike Le & Stephanie Le with some tiny modifications made to suit my own preferences.

Original recipe: omnivorescookbook.com

Yield:
2 servings
Prep:
10 min
Cook:
15 min
Total:
25 min
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Bacon Kimchi Fried Udon

Ingredients

  1. 8 oz bacon ((preferably thick cut))
  2. 2 blocks (8 oz. / 225 g each) frozen udon ((or 6 oz. / 170 g dried udon, cooked until al dente))
  3. 1/2 bunch kale (, stem thinly sliced and leaves cut into large bite-size pieces)
  4. 2 cups kimchi (, chopped (plus 2 tablespoons kimchi juice))
  5. 1 1/2 tablespoons gochujang
  6. 2 teaspoons soy sauce
  7. 2 tablespoons peanut oil ((or unsalted butter))
  8. Raw egg yolks ((or sunny side-up eggs))
  9. Crispy nori sheets (, cut into small pieces)
  10. Shichimi Togarashi
  11. Sliced green onions

Instructions

  1. Cook the bacon: 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. Thaw the udon: Meanwhile, fill a large bowl with warm tap water and add the frozen udon. Soak until the noodles are loosened and warmed through, 2 to 3 minutes. Drain well and set aside. If using dried udon, cook according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and drain again.
  3. Mix the sauce: Add the gochujang and soy sauce in a small bowl. Stir until well combined.
  4. Cook the vegetables: 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 sauce: Add the oil and the gochujang soy sauce mixture. Stir to mix everything well and evenly coated. Remove the pan from the heat.
  6. Finish up: Add the noodles, kimchi juice and bacon. Cook over low heat and toss constantly, until the noodles are coated, 1 to 2 minutes.
  7. Serve: Top the noodles with your preferred toppings and serve hot as a main dish.