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

Easy One-Bowl Kimchi Udon

5 from 4 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.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Snack
Cuisine Asian, East Asian, Fusion, Korean
Servings 1 bowl
Calories 483 kcal


  • 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


  • 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!


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.


  • 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.


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 :)