I love noodles and also kimchi so I decided to make a Kimchi Noodle Stir-Fry!
I’ve been really enjoying making my own vegan kimchi and fermenting it for a few days to really get good flavours.
And there’s also nothing like a comforting bowl of noodles!
These noodles are super easy and tasty from the kimchi and kimchi juice + filled with mushrooms and even veggie ham!
If you haven’t seen my latest video on 3 easy recipes I made with kimchi, check it out below!
You can find my vegan kimchi recipe here.
I love to make them in big batches and just store them in the fridge for 2-3 weeks (or until I consume all of them)!
Watch how to make kimchi:
Anyway, you can find the recipe for my kimchi noodle stir-fry below!
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
You can also check out my other vegan noodle recipes:
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Kimchi Noodle Soup with Dumplings
- Thai Drunken Noodles (Pad Kee Mao)
- Yaki Udon
- Chinese-Style Bolognese
Are you looking for more delicious, vegan recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Kimchi Udon Noodle Stir-Fry
Noodles and Kimchi
For the Stir-Fry
- 1 tbsp sesame oil or other 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 tbsp sesame oil or other 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!
- 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!
- 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.