Kimchi Sesame Udon Noodles Recipe

Introduction

Kimchi sesame udon noodles combine the comforting chewiness of udon with the bold, tangy flavors of kimchi and a hint of sesame. This quick and vibrant dish is perfect for a satisfying weeknight meal that feels both fresh and indulgent.

Ingredients

• 200g straight-to-wok udon noodles
• 1½ tbsp sesame oil
• 1 onion, halved and finely sliced
• Thumb-sized piece of ginger, grated
• 200g long-stemmed broccoli, stalks sliced
• 75g kimchi, finely chopped
• 100g radishes, finely sliced
• 4 spring onions, sliced
• ½ tbsp low-salt soy sauce
• 2 large eggs
• 2 tsp black sesame seeds
• 1 tsp chilli flakes (optional)

Instructions

1. Step 1: Place the udon noodles in a sieve over the sink and pour a kettle of boiling water over them. Toss to separate the noodles, then leave them to drain.
2. Step 2: Heat 1 tablespoon of sesame oil in a large frying pan over medium heat. Add the onion and grated ginger, frying for about 5 minutes until softened slightly.
3. Step 3: Add the sliced broccoli stalks, chopped kimchi, and sliced radishes to the pan. Continue frying for another 5 minutes, allowing the flavors to combine.
4. Step 4: Stir in the drained noodles, sliced spring onions, and soy sauce. Mix well to coat everything evenly and heat through.
5. Step 5: In a small frying pan, heat the remaining ½ tablespoon of sesame oil. Fry the eggs for about 3 minutes, or until cooked to your liking.
6. Step 6: Serve the noodles in bowls, topped with a fried egg each. Sprinkle with black sesame seeds and chilli flakes if you enjoy a bit of heat.

Tips & Variations

• For extra protein, add cooked chicken or tofu when stir-frying the vegetables.
• Replace radishes with shredded carrots for a slightly sweeter crunch.
• Use white or toasted sesame seeds if black sesame seeds aren’t available.
• Adjust the amount of chilli flakes to control the spice level to your preference.

Storage

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or microwave, adding a splash of water or sesame oil to keep the noodles moist. Eggs should be cooked fresh when serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh udon noodles instead of straight-to-wok?

Yes, fresh udon noodles work well too. If using fresh noodles, reduce the initial rinsing step as they are usually already soft and fresh.

Is there a vegetarian version of this recipe?

Absolutely. Skip the eggs or replace them with a plant-based alternative. Ensure the kimchi you use is vegetarian, as some brands contain fish sauce.

Kimchi Sesame Udon Noodles Recipe

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★★★★★

4.9 from 61 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

This vibrant Kimchi Sesame Udon Noodles recipe combines the rich, tangy flavors of kimchi with tender udon noodles and fresh vegetables, all tossed in fragrant sesame oil and topped with a perfectly fried egg. Quick and easy to prepare, this dish offers a satisfying fusion of textures and bold Korean-inspired flavors, perfect for a flavorful weeknight dinner.

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Ingredients

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Noodles and Sauce

• 200g straight-to-wok udon noodles
• 1½ tbsp sesame oil (divided)
• ½ tbsp low-salt soy sauce

Vegetables and Flavorings

• 1 onion, halved and finely sliced
• Thumb-sized piece of ginger, grated
• 200g long-stemmed broccoli, stalks sliced
• 75g kimchi, finely chopped
• 100g radishes, finely sliced
• 4 spring onions, sliced

Toppings

• 2 large eggs
• 2 tsp black sesame seeds
• 1 tsp chilli flakes (optional)

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Instructions

1. Prepare the noodles: Place the udon noodles in a sieve over the sink and pour a kettle of boiling water over them. Toss gently to separate the noodles, then leave them to drain while you prepare the other ingredients.
2. Sauté the aromatics and vegetables: Heat 1 tablespoon of sesame oil in a large frying pan over medium heat. Add the sliced onion and grated ginger, frying for about 5 minutes until they soften slightly and release their aroma. Then add the sliced broccoli stalks, chopped kimchi, and sliced radishes, and continue cooking for an additional 5 minutes, allowing the vegetables to become tender and the flavors to meld.
3. Add noodles and seasonings: Stir the drained udon noodles into the pan with the vegetables. Add the sliced spring onions and the low-salt soy sauce. Toss everything together thoroughly, ensuring noodles and vegetables are evenly coated and warmed through.
4. Fry the eggs: While the noodles cook, heat the remaining ½ tablespoon of sesame oil in a small frying pan over medium heat. Fry the eggs for about 3 minutes or to your preferred level of doneness, whether that’s runny yolks or fully set.
5. Serve: Divide the noodle mixture between bowls and top each with a fried egg. Sprinkle black sesame seeds over the dish and add a pinch of chilli flakes if you desire a bit of heat. Serve immediately for best flavor and texture.

Notes

• Use straight-to-wok udon noodles for the best texture and quick cooking time.
• Adjust the amount of chilli flakes according to your preferred spice level or omit entirely for a milder dish.
• You can substitute regular soy sauce if low-salt is unavailable, but watch the salt levels as kimchi can be salty.
• For a vegan version, omit eggs and add tofu or tempeh as a protein substitute.
• If kimchi is too strong for your taste, reduce the quantity slightly or rinse it briefly before chopping.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Korean-inspired

Keywords: kimchi udon noodles, sesame noodles, kimchi recipe, quick Korean dish, fried egg noodles, vegetable stir-fry