Kimchi Udon Noodles
The best way to use super fermented kimchi... the stinkier the better!
Tiffany Yang•
May 5, 2025
Living together right after college brought its challenges, including the ongoing debate of "bulk buy" (me) versus "sensible portions" (Josh). We found ourselves with those large containers of kimchi from Costco (yes, the green cap one), optimistically thinking we'd finish it before the "expiration" date. What I didn't think through though was the fact that Josh and I love to eat out... and that kimchi would ferment… aggressively. Instead of letting it go to waste, I dove into experimenting, which happily led to super flavorful soups, stir-fries, sauces, and, of course, this signature kimchi udon.
Ingredients (14)
Ingredients (14)
Main
Stir Fry Sauce
Garnishes
Instructions
Add oil (1 Tbsp) to your pan then cut up your kimchi (1 cup) and cook it on medium heat for 1-2 minutes. I had some extra hot links (8) so I added those as well.
Combine everything on the stir fry sauce list and mix well. Turn your stove down to low heat and add the sauce to the pan. Saute for 2 more minutes.
Boil enough water to cover your frozen udon noodles (2 packages) and pour it over. When the noodles are fully loose, strain and add to pan. It's very easy to overcook the noodles so be sure to transfer it as soon as possible. Saute all together for 3 minutes.
Plate, garnish, and enjoy.
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