This Kimchi Udon takes 10 minutes to prepare (or even less!) and it’s somewhat creamy, umami, and super comforting with that kick of spice. This easy recipe is easily customisable and you can adjust everything to your taste. Like my other noodle recipes, feel free to add any other vegetables or protein of your choice to complete your meal. You’ll also need only one bowl to prepare this.

A bowl of thick udon noodles in a rich orange kimchi sauce with corn and seaweed
A pair of chopsticks getting a generous amount of kimchi udon noodles

INGREDIENTS YOU'LL NEED TO MAKE THIS KIMCHI UDON

UDON OR OTHER NOODLES OF CHOICE

  • Microwave your udon noodles: Place the frozen serving of udon on your bowl, cover the bowl, and microwave on high for 1-2 min or until chewy. Mix well to separate the noodles. See notes below if using instant udon.
  • If using instant udon in vacuum sealed packets (these are usually shelf-stable but I prefer to refrigerate mine): Place the instant udon noodles in a large heat proof bowl. Pour hot water into the noodles to separate these. Leave the noodles to soak for 3-4 minutes or until chewy to your liking. You can also cover the bowl to keep the steam in. Afterwards, drain the water from the bowl. You can leave some liquid just to help mix everything together better. You can also opt to boil your noodles.
  • Feel free to use other noodles of choice. You’ll need to cook this according to package instructions.
A pack of Japanese frozen udon in individually wrapped packs
A bowl of cooked thick wheat udon noodles

THE REST OF THE INGREDIENTS

Chopped corn, kimchi, and scallions with a spoon of gochujang, a bottle of sesame oil, sesame seeds, soy sauce, and maple syrup

HOW TO PREPARE THIS SUPER EASY BOWL

  • Add in the gochujang, soy sauces, sweetener or sugar, mayo, kimchi. sesame oil, sesame seeds, scallions, tofu/protein, corn/other veggies/ and scallions. Mix together until the noodles are well coated. Cover the bowl and microwave again for 1-2 minutes or until completely cooked to your liking.
A bowl of thick udon noodles in a rich orange kimchi sauce with corn and seaweed

MIX WELL AND ENJOY!

Taste the noodles and feel free to season with more soy sauce, etc, if you’d like, to taste. Top with roasted seaweed/nori. Enjoy!

A bowl of thick udon noodles in a rich orange kimchi sauce with corn and seaweed
A bowl of thick udon noodles in a rich orange kimchi sauce with corn and seaweed

OTHER EASY VEGAN NOODLE RECIPES YOU MIGHT LOVEL

A bowl of thick udon noodles in a rich orange kimchi sauce with corn and seaweed

Easy One-Bowl Kimchi Udon

5 from 6 votes
This Kimchi Udon takes 10 minutes to prepare (or even less!) and it’s somewhat creamy, umami, and super comforting with that kick of spice. This easy recipe is easily customisable and you can adjust everything to your taste. Like my other noodle recipes, feel free to add any other vegetables or protein of your choice to complete your meal. You’ll also need only one bowl to prepare this.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Snack
Cuisine Asian, East Asian, Fusion, Korean
Servings 1 bowl
Calories 483 kcal

Ingredients
 
 

  • 1 serving frozen udon (~250 g, see notes)
  • 1/2 tbsp gochujang add more or less depending on desired heat
  • 2-3 tsp liquid sweetener or sugar
  • 1/2 cup vegan kimchi chopped
  • 1/2-1 tbsp vegan mayo
  • 1/2 to 1 tbsp soy sauce adjust to taste
  • 1/4 tsp dark mushroom soy sauce optional for extra umami
  • 1 tsp sesame seeds
  • 2 tsp sesame oil
  • 2-3 tbsp corn kernels or other vegetables of choice optional
  • Smoked tofu or protein of choice optional
  • Chopped scallions

To Serve

  • More chopped scallions
  • Few sheets of roasted seaweed or nori sliced or crumbled

Instructions
 

  • Place the frozen serving of udon on your bowl, cover the bowl, and microwave on high for 1-2 min or until chewy. Mix well to separate the noodles. See notes below if using instant udon.
  • Add in the gochujang, soy sauces, sweetener or sugar, mayo, kimchi. sesame oil, sesame seeds, scallions, tofu/protein, corn/other veggies/ and scallions. Mix together until the noodles are well coated. Cover the bowl and microwave again for 1-2 minutes or until completely cooked to your liking.
  • Taste the noodles and feel free to season with more soy sauce, etc, if you’d like, to taste. Top with roasted seaweed/nori. Enjoy!

Notes

Udon or other Noodles of Choice

  •  If using instant udon in vacuum sealed packets (these are usually shelf-stable but I prefer to refrigerate mine): Place the instant udon noodles in a large heat proof bowl. Pour hot water into the noodles to separate these. Leave the noodles to soak for 3-4 minutes or until chewy to your liking. You can also cover the bowl to keep the steam in. Afterwards, drain the water from the bowl. You can leave some liquid just to help mix everything together better. You can also opt to boil your noodles.
  • Feel free to use other noodles of choice. You’ll need to cook this according to package instructions.

Sweeter

  • You can opt to skip the maple syrup or sweetener. Alternatively, you can also use some sugar.

Dark Soy Sauce

  • Dark soy sauce here is mostly for the colour and a very subtle umami flavour. So you can skip it or substitute it for more regular soy sauce.
    


Tofu and other toppings

  • I’ve used five spice tofu, that’s very similar to baked tofu, and simple sliced these into thin strips before mixing into the noodles. You can opt to skip these or even add some sliced mushrooms or veggies.

NUTRITIONAL INFO

Serving: 1g | Calories: 483kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 705mg | Potassium: 134mg | Fiber: 2g | Sugar: 18g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)

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Jeeca

Hello there!

Hi, I'm Jeeca, a food content creator and recipe developer behind The Foodie Takes Flight. I'm passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying. Hope you find something you'll love!

5 from 6 votes (2 ratings without comment)

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10 Comments

  2. 5 stars
    Easily became my comfort food! The flavors are amazing plus so easy to cook. I did stock up on the ingredients so I could cook it whenever.

    Reply

  3. This recipe was very easy to follow and turned out to be such a quick and easy meal. I added a little chilli oil in my noodles and it was easily the best weekday meal ever!!

    Reply

  4. 5 stars
    This recipe is brilliant!! I didn’t realize you could make something so delicious so quickly in the microwave. I’m going to have to buy a lot more frozen udon… 🙂
    The flavors blend together really well, the sweetness is essential (I used honey) and balances things out. Looking forward to trying different variations of this, but at it’s core it’s a whole new direction for quick noodles (and udon has a LOT less sodium than ramen!).

    Reply

  5. 5 stars
    OH YEAH! This is awesome and so easy. I love a one-pot dish. It’s a delicious way to eat kimchi! I love the creaminess of this dish too. It’s such a great way to eat up leftover vegetables and tofu in the fridge. Or, if I haven’t gotten groceries yet, I can still make a basic version with pantry/fridge staples. This is in my regular rotation now with spicy peanut noodles.

    Reply