Korean Udon Noodles
I’m sorry…I got sidetracked this morning!
This recipe makes use of chewy, thick udon noodles for a quick, easy weeknight meal. If you can find fresh udon, the consistency is best and rather than being cooked you just need to briefly soak the noodles in hot water. If you are using dry udon, then just follow the package instructions.
As far as the other ingredients, you can find kimchi in the refrigerator section of your supermarket and Korean gochujang paste is available in the Asian aisle of most markets these days. If you keep these ingredients on hand, Korean Udon Noodles is a simple noodle dish that you can whip up for yourself any day of the week. Enjoy!
Korean Udon Noodles
Servings: 2
Ingredients
- 1-2 packs fresh udon noodles
- 1 shallot minced
- 2 cloves garlic minced
- 2 Tbls vegetable oil
- 1-2 Tbls Korean gochujang paste
- 1 Tbls low-sodium soy sauce
- 1 Tbls honey
- 1 c kimchi
- 1/2 c noodle water
- 1-2 eggs sunny side up or fried, optional
- chopped cilantro optional
- sliced scallions optional
- toasted sesame seeds optional
Instructions
- Add fresh noodles to hot water to loosen but not break them. Pull noodles from the pot and set aside (saving some of the soaking water). If boiling dry noodles, follow package directions and set aside.
- Heat oil in a pan over medium heat. Add shallot and saute until translucent. Add garlic and saute for a couple minutes more.
- Add gochujang paste, soy sauce and honey to the pan and heat, stirring until combined, 1-2 minutes. Add kimchi and cook until heated thru, approximately 4 minutes.
- Add softened udon to the pan along with about 1/2 cup of cooking liquid. Mix all of the ingredients to coat the noodles and thicken the sauce slightly. This should take only a couple of minutes.
- Top each noodle serving with a fried egg, if using and a sprinkle of cilantro, scallions and sesame seed, if desired.
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May 15, 2023 @ 1:40 pm
My new lunch special!