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Creamy Kimchi Udon Noodles

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2 people

Ingredients
  

  • 6 slices bacon
  • 4 oz white beech or enoki mushrooms
  • 1.5 cup kimchi, chopped I recommend using kimchi that has passed its prime
  • 3/4 cup heavy cream
  • 2 squares frozen udon noodles
  • 1 tbsp gochujang (Korean red pepper paste)
  • 1 green onion, thinly sliced
  • 1 sheet roasted nori, thinly sliced
  • 1 tbsp cooking oil any unflavored oil like avocado or canola will work

Instructions
 

  • Bring a pot of water to a boil and prepare your udon noodles according to package instructions
  • Chop bacon into thin 1/2" strips and cook in a pan until crispy (about 6 to 7 minutes). Remove the cooked bacon using a slotted spoon and set aside.
  • Remove all but about 2 tbsp of the rendered bacon fat from the pan. Add chopped kimchi and saute until the kimchi has cooked down and has shrunk in size (around 5-7 minutes). Then add mushrooms and gochujang and saute for another 2-3 minutes.
  • Stir in the heavy cream then add the cooked udon noodles and the cooked bacon that was reserved earlier into the pan.
  • Continue to mix until the noodles and sauce are well combined.
  • Add 1 tbsp oil to a separate pan and fry the eggs sunny side up
  • Add an egg over each serving of noodles, then garnish with green onions and nori (*optional).
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