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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. wiffy — May 11, 2008 @ 3:19 pm

    Thanks everyone for the wonderful comments :XO:

    Reply

  2. Min — March 20, 2009 @ 11:31 pm

    which part of the pork did you use?

    Reply

  3. wiffy — April 6, 2009 @ 10:09 pm

    Hi Min, I’m sorry for the late reply. I used lean pork, and sliced it. You can use any part, including shabu shabu meat.

    Reply

  4. winko — May 7, 2009 @ 8:14 pm

    *drool* I wanna try this dish tml! :XO:

    Reply

  5. Patricia — September 26, 2012 @ 2:36 am

    Thank you SO MUCH for giving me this idea. I’ve had udon in my fridge for almost a month, not quite liking the soup noodle texture. I also had kimchi for a week and beef that had to go NOW. I was counting all the meals I’ve had to make to get rid of these and it never hit me I could go back to my Asian roots and just stir fry.

    It came out delicious without any seasoning for me. The kimchi had a light sourness and spice to the noodles, which were firm and soft, but not fluffy like in soups. Thanks for the idea!

    Reply