Welcome to Day 4 of my first series – Cooking Dinner for 21 Days! Who else feels like whenever there is a long weekend, the workdays feel a lot shorter, and you don’t have enough time to make dinner? On days like this, my go-to meal is always UDON! I promise I will have more udon recipes to come, but these are low budget, fast and tasty meals perfect after a long workday.
Today I will be making Bacon & Kimchi Fried Udon with Egg. This is a simple yet delicious dish that hits the spot every single time. From start to finish takes less than 15 minutes, and it’s one of those dishes that you can customize and add any protein of your liking.
60 SECONDS VIDEO TUTORIAL: https://bit.ly/2Sjphqq
2 packs of Frozen Udon
1/2 cup of chopped Kimchi
1/2 cup of sliced Mushroom
4 slices of Bacon (sliced)
1/4 cup of Chicken Stock or Water
1 tbsp of Sesame Oil
1 tbsp of Korean Chilli Flakes
- In a bowl, add in the frozen udon and pour hot water over it. This will help the noodles separate without “cooking” the udon.
- In a pan, add in oil and sauté the bacon. Once the bacon is slightly crispy, add in mushroom and cooks until soft. Finally, add in kimchi and sauté till fragrant, around 2-3 minutes. Once kimchi is fragrant, add in udon noodles and drizzle in 1 tbsp of sesame oil and 1 tbsp of Korean chili flakes, cook for 2-3 minutes. Finally, pour in chicken stock and let udon soak in all the sauce.
- Optional, in a hot pan, fry an egg and serve onto the noodles. Garnish with green onions and sesame seeds.