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
Ingredients
Noodles and Kimchi
- 2 servings fresh instant udon noodles or frozen udon (see notes)
- 3/4 packed cup vegan kimchi (homemade recipe here)
Sauce
- 2 tbsp kimchi juice (homemade vegan kimchi recipe here)
- 2 tbsp sugar , adjust according to desired sweetness
- 1 tbsp soy sauce or to taste
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp rice vinegar for added acidity, optional (see notes)
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
Instructions
- 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!
WATCH Video
Notes
Udon
- 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!
Vinegar
- 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.
NUTRITIONAL INFO
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This Post Has 4 Comments
Hi, thanks for an interesting recipe, I’m going to give it a try! Just one question before I get to it: at what point is the kimchi actually going into the dish? It’s not mentioned in the recipe or am I missing something obvious? Ta!
Hi Ulla! Realised I missed it in the steps! It goes along with the mushrooms ◡̈ I’ve edited it too. Hope this clears it up!
Hi Jecca,
Where do you find vegan ham, and what brand do you reccomend?
Hi! The vegan ham I use is from a Taiwan brand. I get mine locally from the Vegan Grocer (PS I’m in the Philippines.) Hope this helps!