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Stir-fried Kimchi Udon

   

A medley of ingredients make this simple and satisfying one-dish stir fry udon meal. Great for clearing out the stuff in the fridge too ^^

Stir-Fry Udon
Stir-Fry Kimchi Udon
(with seafood, pork, spring onions and pine nuts)

Stir-Fry Udon
Stir Fry Udon
(with seafood, pork, broccoli, corn, enoki mushrooms, button mushrooms, spring onions and pine nuts)

Ingredients
(Serves 2)

1 tbsp pine nuts
2 stalks spring onions, cut to 2-inch lengths
100g pork slices (marinate in 1/2 tbsp light soy sauce, 1/2 tbsp sesame oil and white pepper)
1 tbsp corn nibblets
50g brocolli
2 packets of instant udon (about 200g x 2)
4 button mushrooms, sliced thickly
1 packet enoki mushrooms (about 100g), ends trimmed
1 tbsp kimchi and 1 tsp of the kimchi liquid (optional)
1/2 squid, cut to rings
6 prawns, shells and veins removed
1 tbsp olive oil
1 tbsp chopped garlic
1-2 chilli padi, seeds removed and sliced

Seasonings
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp mirin
1 tsp sugar

Directions
Stir-Fry Udon

1. Heat wok and dry fry pine nuts for a few minutes till lightly toasted. Set aside.
2. Heat oil in wok, stir fry spring onions (bottom thick stalks), garlic and chilli till fragrant.
3. Add pork slices, squid rings, prawns, broccoli and button mushrooms. Stir fry for about 2 minutes till pork is cooked on surface.
4. Add udon noodles and try to separate them gently using a ladle/wok turner.
5. Add the rest of the spring onions, corn nibblets, enoki mushrooms and kimchi (if using) and the seasonings. Mix well and stir fry for about 3 minutes, or till it it becomes drier.
6. Topped with the previously toasted pine nuts and serve.

:) I’m sending this dish over to Ruth @ Presto Pasta Nights

More One-Dish-Meal Recipes

- Aglio Olio
- Cabbage Rice
- Pumpkin Porridge
- Pumpkin Rice
- Steamed Vegetable Rice
- Tomato Rice

                                           

Leave a Comment





15 Responses to “Stir-fried Kimchi Udon”

  1. tigerfish — May 7, 2008 @ 4:59 pm

    The first time I tried stir fried udon was a black pepper version in Crystal Jade Kitchen and love it! My own version was meat+mushrooms (teppanyaki ingredients, mostly). Love stir fried udon…which reminds me…it has been a long time since I have done it.

    Did you have to cook(boil) your instant udon first?

    Reply

  2. Joyce — May 7, 2008 @ 5:00 pm

    Udon Kimchi noodles making me drool once again.I love the addition of pine nuts to the noodles. I can just imagine myself picking up a pair of chopsticks and tucking in.

    Reply

  3. wiffy — May 7, 2008 @ 5:05 pm

    tigerfish:: Me bought instant udon so don’t need to pre-cook, keke. Your version sounds nice, I want :wink: …

    Joyce:: keke, thanks girl :XO: ::-*:

    Reply

  4. didally — May 7, 2008 @ 9:27 pm

    I haven’t cooked this for some time too. Yours is packed with so much nice ingredients. Very sumptuous. :D

    Reply

  5. I love udon — and I never cook with kimchi, so this is something I’ll have to try.

    Reply

  6. daphne — May 8, 2008 @ 10:28 am

    I like the “wok hei” in this one. All those seafood! I haven’t made this for months as well! hehe. been sticking to soup udon. but that looks fantastic!! Too bad AR hates kim chi to the core..

    Reply

  7. Nilmandra — May 8, 2008 @ 10:45 pm

    I love stir fried noodles or rice for using up leftovers. Great step by step pictures you’ve got there.

    Reply

  8. Kevin — May 9, 2008 @ 10:07 am

    That looks like a tasty stir-fry. I like to use udon noodles in stir-fries.

    Reply

  9. We Are Never Full — May 10, 2008 @ 2:56 am

    Thanks for this! i have udon noodles to use up and didn’t even think of doing a stir-fry!

    Reply

  10. Coffee and Vanilla — May 11, 2008 @ 1:35 am

    Looks very good, and I love the chopsticks :)

    Margot

    Reply