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Kimchi udon stir fry with chopped kimchi, scallions, and sesame seeds in a dark bowl

Kimchi Udon Stir Fry With Scallions and Sesame

Chewy udon noodles tossed with reduced kimchi, scallions, garlic, gochujang, soy sauce, and sesame in one skillet.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Korean-Inspired
Ingredients Method

Ingredients
  

  • 2 packages 7 ounces / 200 g each fresh or frozen udon noodles
  • 1 tablespoon neutral cooking oil
  • 1 cup chopped well-fermented napa cabbage kimchi lightly drained
  • 2 tablespoons kimchi liquid reserved from the jar
  • 2 scallions white and green parts separated and thinly sliced
  • 1 garlic clove finely minced
  • 1 tablespoon gochujang
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 2 to 4 tablespoons water as needed
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Loosen the udon according to the package directions. Drain thoroughly. If using vacuum-packed noodles, warm them only until the strands separate; do not cook them until soft.
  2. Stir the gochujang, soy sauce, brown sugar, reserved kimchi liquid, and 2 tablespoons water together in a small bowl.
  3. Heat a wide skillet over medium-high heat. Add the neutral oil, kimchi, scallion whites, and garlic. Cook for 3 to 4 minutes, stirring often, until excess liquid has evaporated and the kimchi no longer leaves a watery pool in the pan.
  4. Add the drained udon and the sauce. Toss with tongs for 2 to 3 minutes, lifting rather than pressing the noodles, until the sauce coats the strands. Add 1 tablespoon water at a time only if the sauce tightens before the noodles are hot.
  5. Remove the skillet from the heat. Fold in the toasted sesame oil. Divide between two bowls and finish with scallion greens and sesame seeds.