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+ servings

Kimchi Udon Noodle Stir-Fry

5 from 1 vote
This Kimchi Udon Noodle Stir-Fry is super tasty from the vegan kimchi and kimchi juice + filled with mushrooms and even vegan ham! This is a quick and easy udon noodle stir-fry you can easily make to use up whatever veggies you'd like.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Korean
Servings 2
Calories 430 kcal


Noodles and Kimchi

  • 2 servings fresh instant udon noodles or frozen udon (see notes)
  • 3/4 packed cup vegan kimchi (homemade recipe here)


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.


Calories: 430kcal | Carbohydrates: 70g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1488mg | Potassium: 56mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 19mg | 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 :)