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Kimchi Udon Noodles

For a perfect Korean dish sure to fill your belly with comfort and delight, try kimchi udon noodles! This 20 minute recipe requires just 9 ingredients and is incredibly easy to prepare.

Two plates of kimchi udon noodles, two clear drinking glasses, and green onions on a blue background

I’m a huge fan of Korean-inspired dishes. It’s a cuisine that’s just so full of flavor! Kimchi udon noodles are no different. From the kimchi to the gochugaru, this udon dish is sure to make your taste buds dance.

In addition to being jam-packed with flavor, this dish is one that comes with extra coziness attached. I love to make this meal in the winter when I’m craving something that will warm me up. It’s a great hearty dish that’s guaranteed to leave your belly feeling full and content!

This meal is perfect for guests, as it’s very filling and can be easily doubled or tripled for extra company. Trust me, your friends and family will go nuts over this!

Up close image of kimchi udon noodles topped with green onions

What is kimchi udon?

Kimchi is a delicious fermented vegetable native to Korea. It’s incredibly healthy as it’s filled with probiotics, vitamins K and C, folate, and fiber.

In America, Kimchi typically consists of fermented cabbage, though some people use additional veggies like radishes, carrots, cucumbers, green beans, and more. It’s loaded with spices such as garlic, ginger, and gochugaru (Korean pepper flakes)!

Udon noodles are tasty, thick-cut noodles typically found in Korea and Japan. The noodles are made from wheat and are usually served with soy sauce. They’re heavier and thicker than ramen noodles, and they’re incredibly delicious!

Combine both ingredients together, and we’re left with a kimchi udon noodle dish that is unlike anything you’ve ever had before. You’ve got to try it!

Birds eye view of kimchi udon noodle ingredients laid out on a blue background

Ingredients needed to make kimchi noodles

Creamy kimchi udon consists of 2 “main” ingredients, and 9 ingredients total. Many of these items, such as the butter, salt, red pepper flakes, and eggs, are probably already in your pantry! Here is everything you’ll need:

  • Butter: We’ll be using butter to caramelize the kimchi.
  • Chopped Kimchi: Chopped kimchi will form the vegetable portion of this noodle recipe. Here’s how you can make kimchi at home.
  • Gochugaru or Red Pepper Flakes: To add a kick to our noodles, we’ll be using gochugaru for seasoning. If you’d like, can use red pepper flakes instead.
  • Vegetable Broth: Vegetable broth will be used to add some substance and liquid to the sauce.
  • Dried Udon Noodles: Udon noodles are the star of this dish! If preferred, you can use ¾ lb fresh or frozen noodles.
  • Tahini or Butter: We’ll be using tahini to add flavor to the noodles. You can also use 2 tbsp butter instead.
  • Egg Yolks: Like the tahini, egg yolks will add lots of flavor to the noodles. They’ll provide a kick of protein too!
  • Salt: Using as much or as little as you’d like, feel free to add salt until the flavor is just right.
  • Green Onions & Sesame Seeds: I love to garnish my udon with green onions and sesame seeds!
Kimchi being sautéed in a sauce pan on a blue background

How to make kimchi udon

Kimchi udon stir fry is a simple vegetarian dish that will only require about 20 minutes from start to finish. Aren’t recipes with low time commitments the best?!

  1. Create the sauce: To start, melt the butter in a large sauté pan or pot over medium/high heat. Add kimchi and cook until caramelized and fragrant, which will require 5 minutes. Next, add the vegetable broth and cook, uncovered, until it thickens slightly, about 3 minutes.
  2. Cook the udon: Meanwhile, cook the udon noodles according to the instructions on the package.
  3. Combine everything: Drain the udon and add to the pan with the sauce, along with the tahini. Toss to coat and slightly cool the noodles, then add the whisked egg yolks, tossing quickly with the noodles. An alternative option is to portion the sauced noodles into serving bowls, then top each with an egg yolk so eaters can stir it together themselves.
  4. Serve and enjoy: Finally, season with salt and serve, optionally topped with sliced green onions and sesame seeds.
Kimchi topped with udon noodles and egg yolks in a sauce pan on a blue background

How to make vegan kimchi udon

This is a vegetarian recipe that can easily be made vegan. There are two ingredients that we’ll need to look at: butter and eggs.

  • Butter: In terms of the butter, simply swap the required amount with the vegan butter of your choice! We use this to sauté the kimchi, so swapping it with a vegan version will not alter the outcome of the recipe.
  • Eggs: Swapping the eggs in this recipe won’t work. Instead, you may choose to simply omit the yolks from your dish. This won’t “ruin” the recipe, as egg yolks are simply added at the end to increase the flavor and mouthfeel!
Hand using chop sticks to pick up kimchi udon noodles from a plate on a blue background

There are more noodle recipes where this came from!

If you’re a noodle lover like me, you’ll want to try all of the Live Eat Learn noodle recipes! Check these out:

Kimchi Udon Noodles

Kimchi udon noodles will fill your belly with comfort and delight. This 20 minute recipe requires just 9 ingredients and is incredibly easy to prepare.
Print Pin Rate
Course: Main Course, Main Dishes, Pastas
Cuisine: American, Korean
Keyword: kimchi noodles, kimchi stir fry, kimchi udon
Diet: Dairy-Free, Vegetarian
Time: 30 minutes or less, 45 minutes or less
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 3 servings
Calories: 456kcal
Author: Sarah Bond
0 from 0 votes

INGREDIENTS

  • 2 Tbsp butter 28 g
  • 1 ½ cups chopped kimchi 250 g
  • 1 tsp gochugaru can sub crushed red pepper flakes
  • ½ cup vegetable broth 120 mL
  • ½ lb dried udon noodles* 230 g
  • 2 Tbsp tahini can sub 2 Tbsp butter, 28 g
  • 3 large egg yolks whisked
  • Salt to taste
  • Garnish: green onions, sesame seeds

INSTRUCTIONS

  • Sauce: Melt butter in a large saute pan or pot over medium/high heat. Add kimchi and cook until caramelized and fragrant, about 5 minutes. Add vegetable broth and cook, uncovered, until it thickens slightly, about 3 minutes.
  • Udon: Meanwhile, cook udon noodles according to the instructions on the package.
  • Combine: Drain udon and add them to the pan with the sauce, along with the tahini. Toss to coat and slightly cool the noodles, then add the whisked egg yolks**, tossing quickly with the noodles.
  • Serve: Season with salt and serve, optionally topped with sliced green onions and sesame seeds.

NOTES

*Can sub ¾ lb fresh or frozen udon noodles.
**Alternatively, portion the sauced noodles into serving bowls, then top each with an egg yolk so eaters can stir it together themselves!

NUTRITION

Serving: 1serving | Calories: 456kcal | Carbohydrates: 54.8g | Protein: 16.3g | Fat: 19.9g | Saturated Fat: 7.3g | Cholesterol: 230mg | Sodium: 1279mg | Potassium: 330mg | Fiber: 5.1g | Sugar: 7.2g | Calcium: 68mg | Iron: 4mg
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Hi, I’m Sarah!

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