KIMCHI UDON NOODLE

Kimchi Udon Noodle Stir-Fry is a simple evening meal which will be ready in quarter-hour . the most ingredients are bacon, kimchi, udon noodles, and Korean sauce . It's just addicting! this may be your new favorite noodle dish!

INGREDIENTS

2 packs of udon noodles (400g total)

▢4 skinless bacon slices (cut into sticker-sized chunks) (* see note above), 120g

▢1 cup Old Kimchi (cut to sticker size)

▢50 g chopped onion

30 grams of thinly sliced leeks

▢ vegetable oil (I use rice bran oil)

SAUCE (MIXED IN BOWL)

▢1 tablespoon Korean chili flakes (gochugaru)

▢ 1/2 tablespoon Korean chili paste (gochujang)

▢1 tablespoon soy

▢1 tablespoon honey

▢1 tablespoon raw sugar

▢ 1/2 teaspoon chopped garlic

▢1 teaspoon vegetable oil

▢1 teaspoon rice vinegar (optional) - add this if your kimchi isn't sufficiently old or if you would like more seasoning

GARNISH (THIS IS OPTIONAL, BUT THEY DEFINITELY IMPROVED THE TASTE!)

▢2 eggs (boiled or fried)

▢A few pinches of black pepper

▢1 tablespoon roasted sesame seeds

▢1 tablespoon scallion (thinly sliced)

▢Some slices of roasted seasoned seaweed

INSTRUCTIONS

1.Boil the udon noodles consistent with the manufacturer's directions. Drain the water. Set aside. (Ideally, steps 1 and a couple of should start together in order that you employ cold, hot, and non-sticky noodles.)

2.Heat a wok / skillet over medium-high heat and after heating add a touch vegetable oil and spread a skinny layer. Add bacon and cook for two to three minutes. Stir it occasionally.

3.Add the onions and kimchi and cook until wilted (about 1 to 2 minutes). Add sauce and blend well.

4.Add udon noodles and blend with other ingredients. Add the green onions and blend well.

5.Serve the noodles on a plate and garnish with eggs, black pepper, spring onions, sesame seeds and sliced seaweed.