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Super quick and easy bacon kimchi fried udon that uses less than ten ingredients to create a satisfying meal that’s loaded with flavor. The thick, chewy udon is stir fried with crispy bacon and tender kale and brought together with a spicy sauce. It’s a perfect one-pan meal for any time of day!

Bacon Kimchi Fried Udon

5 from 3 votes
Super quick and easy bacon kimchi fried udon that uses less than 10 ingredients to create a satisfying meal that’s loaded with flavor. The thick, chewy udon is stir fried with crispy bacon and tender kale, brought together with a spicy sauce. It’s a perfect one-pan meal for any time of day!
The recipe is from That Noodle Life by Mike Le & Stephanie Le with some tiny modifications made to suit my own preferences.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main, Side
Cuisine: Korean
Keyword: homestyle
Servings: 2 to 4 servings

Ingredients

  • 8 oz (225 g) bacon (preferably thick cut)
  • 2 blocks (8 oz. / 225 g each) frozen udon (or 6 oz. / 170 g spaghetti or bucatini, cooked until al dente)
  • 1/2 bunch (150 g) kale , stem thinly sliced and leaves cut into large bite-size pieces
  • 2 cups (200 g) kimchi , chopped (plus 2 tablespoons kimchi juice)
  • 1 1/2 tablespoons gochujang
  • 2 teaspoons soy sauce
  • 2 tablespoons peanut oil (or unsalted butter)

Topping options

  • Raw egg yolks (or sunny side-up eggs)
  • Crispy nori sheets , cut into small pieces
  • Shichimi Togarashi
  • Sliced green onions

Instructions

  • Prepare the other ingredients while cooking the bacon. Spread the bacon in a large skillet without overlapping. Heat over medium heat until sizzling. Turn to medium-low heat. Cook, flipping occasionally, until golden brown and crispy, 6 to 10 minutes. Once done, transfer the bacon to a plate lined with paper towels. When the bacon is cool enough to handle, slice it into 1” (2.5 cm) pieces and set aside. Wipe the skillet clean with paper towels.
  • Meanwhile, fill a large bowl with warm tap water and add the frozen udon. Once the noodles are loosened and warmed, 2 to 3 minutes, drain well and set aside.
  • Add the gochujang and soy sauce in a small bowl. Stir until well combined.
  • Return the pan to medium heat and add the peanut oil. Add the chopped kimchi and kale stems. Stir and cook for 1 minute. Add the kale leaves. Cook for 1 to 2 minutes until the kale is wilted.
  • Add the oil and the gochujang soy sauce mixture. Stir to mix everything well and evenly coated. Remove the pan from the heat.
  • Add the noodles, kimchi juice and bacon. Cook over low heat and toss constantly, until the noodles are coated, 1 to 2 minutes.
  • Top the noodles with your preferred toppings and serve hot as a main dish.

Nutrition

Serving: 1serving, Calories: 365kcal, Carbohydrates: 37.1g, Protein: 15.4g, Fat: 16.8g, Saturated Fat: 4.1g, Cholesterol: 23mg, Sodium: 1421mg, Potassium: 436mg, Fiber: 3.6g, Sugar: 5.4g, Calcium: 53mg, Iron: 2mg