VEGAN STIR FRIED KIMCHI UDON NOODLES
Easy Stir Fried Kimchi Udon 김치볶음우동
Stir-Fried Kimchi Udon Noodles is a very quick and easy dish for lunch or a light mid week dinner. It takes about 5 minutes to cook, tastes delicious and is healthy too. It is spicy, savoury sweet and addictive. Once you taste it, you can’t help it. It’s inevitable!
Watch my Easy Vegan Stir Fried Kimchi Udon Noodles Recipe Video (3m 25s)
If you don’t have udon noodles, don’t worry, you can use any noodles. I chose udon for this dish because I love them. Plain and simple. 🙂 This dish doesn’t cost much to make, either. It reminds me of when I was a student. I love this kind of food, cheap and tasty!
It is perfect fix for a lazy day. When you get up late on a Sunday morning, this dish is fantastic for your Sunday lunch. Also, it is great for a lunch box or tapas with drinks.
You can replace the tofu with ham, king prawns or chicken. I love tofu! In Korea, there are tofu shops which sell fresh handmade tofu. They smell sooo wonderful that you can’t pass the shop without buying some.
My husband and I used to ride a cable car up Palgong mountain which is located just outside of my home town, Daegu. You can see for miles from the top.
There is an outside cafe which sells fresh tofu with salad, Dong-dongju (an alcoholic drink made from rice) and some other drinks. The view from the top is amazing and so is the taste of the tofu. Yes, I miss it.
When I was a kid, my dad went on a tofu diet. My dad was overweight and the doctor told him to lose weight by eating tofu. So, he did it. He lost a few stones. My dad cooked tofu in a few different ways such as frying, steaming, etc. To be honest with you, I think I can do that diet! No problem eating tofu.
Make sure to add water as needed. Chili powder and chilies are optional. If you don’t like spicy food, use white kimchi or wash the kimchi before cooking it.
- Vegetable Oil
- 100g Tofu, chopped
- A Pinch of Sea Salt
- ½ Onion, Chopped
- ½ Cup Kimchi, Chopped
- 3 Spring Onions, Chopped
- Water (As Needed)
- 1 tbsp Korean Chilli Powder (optional)
- 1 tbsp Soy Sauce
- 1 tsp Sugar
- A Pinch of Black Pepper
- 1 Pack of Udon
- 100g Bean Sprouts
- 1 tbsp Sesame Oil
- 2 Chillies, Chopped (optional)
- A Pinch of Roasted Sesame Seeds
- Heat the vegetable oil in a frying pan over a high heat. Turn the heat down to medium and add the chopped tofu. Sprinkle a pinch of sea salt and fry both sides of the tofu until browned. Set aside.
- Heat a little more vegetable oil in a frying pan over a high heat. Add the onion and kimchi and stir fry them for a couple of minutes.
- Add the spring onions and a little water and stir-fry them. Add water whenever the food gets too dry to protect the food from getting burnt. It’s healthier to use water than oil.
- Add the chilli powder, soy sauce, sugar and the black pepper. Stir them well.
- Add the udon noodles. Pour in a little water to cook the udon. It takes 1 minute to cook. You will need to tease the udon to loosen up. It gets easier as they heat up in the pan.
- Add the bean sprouts and stir them for about 10 seconds. I like crispy bean sprouts, so, I don’t cook them long. Turn the heat off, sprinkle over the sesame oil and mix well. Put the stir fried kimchi udon on a warm plate and add the fried tofu, some slices chillies and a pinch of roasted sesame seeds.
