{"id":"fb329ad4-9183-4426-942c-a964d40f6f5c","url":"https://recipestripper.com/recipes/fb329ad4-9183-4426-942c-a964d40f6f5c","source_url":"https://omnivorescookbook.com/bacon-kimchi-fried-udon/","title":"Bacon Kimchi Fried Udon","description":"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.","servings":2,"servings_text":"2","prep_time":"PT10M","cook_time":"PT15M","total_time":"PT25M","image_url":"https://omnivorescookbook.com/wp-content/uploads/2022/05/220419_-Kimchi-Udon-Stir-Fry-With-Bacon_550.jpg","ingredients":[{"text":"8 oz bacon ((preferably thick cut))","item":"bacon ((preferably thick cut))","quantity":8,"unit":"oz"},{"text":"2 blocks (8 oz. / 225 g each) frozen udon ((or 6 oz. / 170 g dried udon, cooked until al dente))","item":"blocks (8 oz. / 225 g each) frozen udon ((or 6 oz. / 170 g dried udon, cooked until al dente))","quantity":2},{"text":"1/2 bunch kale (, stem thinly sliced and leaves cut into large bite-size pieces)","item":"kale","quantity":0.5,"unit":"bunch","preparation":", stem thinly sliced and leaves cut into large bite-size pieces"},{"text":"2 cups kimchi (, chopped (plus 2 tablespoons kimchi juice))","item":"kimchi (","quantity":2,"unit":"cup","preparation":"chopped (plus 2 tablespoons kimchi juice))"},{"text":"1 1/2 tablespoons gochujang","item":"gochujang","quantity":1.5,"unit":"tbsp"},{"text":"2 teaspoons soy sauce","item":"soy sauce","quantity":2,"unit":"tsp"},{"text":"2 tablespoons peanut oil ((or unsalted butter))","item":"peanut oil ((or unsalted butter))","quantity":2,"unit":"tbsp"},{"text":"Raw egg yolks ((or sunny side-up eggs))","item":"Raw egg yolks ((or sunny side-up eggs))"},{"text":"Crispy nori sheets (, cut into small pieces)","item":"Crispy nori sheets","preparation":", cut into small pieces"},{"text":"Shichimi Togarashi","item":"Shichimi Togarashi"},{"text":"Sliced green onions","item":"Sliced green onions"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"Mix the sauce: Add the gochujang and soy sauce in a small bowl. Stir until well combined."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"Serve: Top the noodles with your preferred toppings and serve hot as a main dish."}],"date_published":"2026-10-29T23:56:59.906772+00:00","date_modified":"2026-10-29T23:56:59.906772+00:00"}