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Stir-Fried Noodles with Kimchi and Pork
This is an umami-packed, noodle-based version of another weeknight favorite, kimchi fried rice. Butter may seem out of place, but its richness smooths the edges and adds a welcome velvetiness. If you like, sprinkle some furikake or crumble some crisp toasted nori onto the noodles just before serving.
4 to 6
Servings
Tip
Don’t let the pork brown when first cooking. Allow it to cook just until it has lost its pink to ensure the meat stays tender and moist, allowing it to grasp onto the noodles better.
30 minutes
Ingredients
-
10
ounces dried udon noodles
-
2
teaspoons plus 2 tablespoons grapeseed or other neutral oil
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring occasionally, until tender. Drain in a colander and rinse under cold water until cool to the touch. Drain again, toss with the 2 teaspoons neutral oil, then set aside.
Reviews
June 8, 2026
MMMmmm!
This is a staple at our house. Sometimes we stir fry some cabbage or mushrooms and fold into the noodles as they are ready for some extra veggies. Have used bok choy, too. This is a winner.
May 2, 2024
Yummy!
All of my favorite things! Udon, gochujang and kimchi, super delicious.
October 25, 2022
Delish
Easy and so delicious. Threw in some bok choy with the scallions and we loved it
June 21, 2022
Delicious and Easy
This recipe was excellent payoff for little effort. I had trouble finding dried Udon noodles, so used Soba instead and they were fantastic. Found 2Tbsp of Gochujang to be just right.
May 27, 2022
Delicious but super spicy
Very good and easy recipe. Used 2 TB Gochujang and even though I eat very spicy, this amount was a little much for me.Will use 1 TB next time.
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There was way too much sauce and the gochujang flavor overpowered everything. I was excited for this recipe, and if I were to make it again I would cut the sauce in half.