2 packs (400g or 14 oz in total) pre-cooked udon noodles*
1 tbsp vegetable oil
100g (3.5 oz) bacon, diced
1 onion, diced
3 tbsp Korean gochujang*
1 tsp chilli flakes
¼ cup kimchi cabbage, sliced
3 tbsp finely sliced spring onion (scallions) to serve
Crispy crumbed egg:
4 eggs
½ cup plain flour (all-purpose flour)
¾ cup panko breadcrumbs
vegetable oil for brushing and deep-frying
Stir-fry sauce:
1 tbsp soy sauce
3 tbsp kimchi juice
1 tbsp honey
1 tbsp sesame oil
The stir-fry sauce is the bomb!
How does this recipe have 0 reviews???! I reference this page for the kimchi-stir fry sauce ALL THE TIME. I use the stir fry sauce on ALL types of noodles — udon, yakisoba, sweet potato, etc.
I’m often too lazy or in a rush to make the crispy egg part of this dish (which if you have time is totally worth it). Even with just a regular boiled or fried egg, this dish is a great staple for a quick lunch/dinner.