Kimchi Noodle Stir Fry

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Cuisine: Asian, Korean
Recipe Info

This Kimchi Udon Noodle Stir-Fry is super tasty from the vegan kimchi and kimchi juice and filled with mushrooms. This is a quick and easy udon noodle stir-fry you can easily make to use up whatever veggies you’d like.


Noodles and Kimchi:
2 servings fresh instant udon noodles or frozen udon (see notes)
3/4 packed cup vegan kimchi (homemade recipe here)

2 T kimchi juice (homemade vegan kimchi recipe here)
2 T sugar, adjust according to desired sweetness
1 T soy sauce or to taste
1 t sesame seeds, toasted
1 t sesame oil
1-2 cloves garlic, minced
1 t rice vinegar for added acidity, optional (see notes)

For the Stir-Fry:
1 tbsp sesame oil or canola oil for cooking
1/2 small onion, sliced
Sliced vegan ham (optional, see notes)
Fresh mushrooms sliced (I used 100g king oyster mushrooms)
Salt and pepper, to taste
Green onions, or scallions, for topping
Sesame seeds, for topping

Cook, or soak, the udon noodles depending on package instructions. Carefully separate them. Mine were instant cooked udon, that I just soaked in hot water until the noodles separated. Drain from water once noodles are separated, and set aside. Mix the sauce ingredients together. Feel free to adjust measurements based on desired taste. For the kimchi, I squeezed mine to get the juice out. Slice your kimchi into small 1/2 to 3/4” pieces, if needed. Heat a large non-stick pan. Add around 1 T sesame oil or canola oil. Once hot, sauté the onions until translucent, around 3 mins. Add in the vegan ham, kimchi, mushrooms, and other veggies, if using. Sauté until cooked. Add in the noodles, then pour in the sauce. Mix well and then leave to cook for 3-4 minutes, or when cooked to your liking. Season with some salt and pepper, to taste. Turn off heat and top with some green onions and sesame seeds, if desired. Enjoy while hot!

– Udon: For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking. You can also microwave your udon until chewy. If you don’t have fresh or frozen udon, you can use dry udon and boil these until chewy. I recommend to run this through water to wash off any starch and stop it from cooking as well.
– Veggies and Mushrooms: Feel free to use any other veggies, mushrooms, or even tofu!
– Vinegar: I usually use really fermented kimchi for this recipe. But if your kimchi is not very fermented yet and would like some acidity, you can add some vinegar to the sauce.

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