20 Minute Kimchi Udon
When you need a quick weeknight meal and don't have much left in your fridge, this 20 minute kimchi udon will come to your rescue! Its combination of spicy, savory and buttery flavours will have your taste buds doing their happy dance!
Ingredients
- 800 g of udon 4x200g packages
- 1/2 tablespoon butter for cooking the vegetables
- 1 cup kimchi chopped
- 200 g cremini mushrooms
- 3 cloves garlic minced
- 1/2 tablespoon gochujang Korean chili paste
- 1/2 teaspoon gochugaru Korean chili powder
- 1 and 1/2 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons butter for the noodles
- 3 green onions sliced thinly
- 3 eggs
Instructions
- In a wok or large skillet, heat 1/2 tablespoon of butter on medium high heat. Stir fry the kimchi, mushrooms, gochujang, gochugaru and garlic.
- Meanwhile cook udon according to package directions. Reserve 1/2 cup of water that the udon was cooked in. Udon should be al dente. Transfer udon to wok.
- Add soy sauce, sesame oil, 1/4 cup water udon was cooked in and 2 tablespoons of butter. Stir fry and toss with tongs until well mixed. If the noodle is dry, add the remaining 1/4 cup of udon water while continuing to stir fry and toss. This will help the noodles and sauce come together like cooking pasta.
- Taste and adjust the seasoning to your liking. You might need some more soy sauce depending how salty the kimchi is. Or, if you like it spicier, add some more gochujang or gochugaru. You can also add some kimchi juice (liquid from the kimchi jar) if you want a stronger kimchi flavour.
- Top each serving with a fried egg and green onion. Enjoy!