Kimchi Udon Stir Fry

Someone once told me they didn't like noodles, and I found that difficult to grasp.  I mean, had they tasted udon?  Had they come to know how these noodles were both springy and chewy, fun to slurp down but also the perfect vessel for any kind of flavor or sauce you apply to them?  I'm going to assume the answer was no, and anyway, this person was also a fan of mayo, so their tastes were questionable from the get-go.

If you've made it this far, you're likely aware of the joys of udon and other noodles, or are at least willing to try.   A quick udon stir fry is one of my go-to meals when I don't feel like preparing something elaborate or perfectly healthy, but don't want to spare the time and expense to go out.  I thought I'd do something different here by creating a dish similar to a kimchi fried rice in flavor but with noodles as the base.

There's something about the tangy, spicy flavors of kimchi that pairs surprisingly well with the creaminess of a runny egg yolk, so I highly recommend you top this dish with a fried egg.  I also think homemade spicy gochujang sauce tastes way better than the store-bought kind, so if you've got it in you, make that component yourself as well.  Either way, this is sure to be a quick and satisfying dish and a good compromise with your lizard brain when it's telling you to eat fast food.


Kimchi Udon Stir Fry
1 small chicken breast, diced
1 head baby bok choy, sliced into strips
2 green onions, sliced into 1-inch strips
1/4 cup kimchi, roughly chopped
1 block fresh/frozen udon noodles
2 cloves garlic, minced
1 egg
1 tbsp sesame oil
1 tsp vegetable oil
2 tbsp spicy gochujang sauce (premade, or use my sauce for hwe dup bap)
Black and white sesame seeds (for garnish)

Prepare udon noodles per package instructions (for frozen, boil for 1 minute, then drain).

Heat a wok over a high flame.  When wok begins to smoke, add sesame oil and garlic.  Let cook for 10-15 seconds until garlic starts to brown, then add chicken and stir to coat with oil and garlic.

When chicken is browned, add bok choy and kimchi.  Continue to cook until bok choy ribs are tender and leaves are wilted.  Add udon noodles and sauce, and cook for additional 1-2 minutes, stirring to ensure all ingredients are thoroughly coated.

Add vegetable oil to nonstick pan over medium heat.  When pan is hot, crack egg into it, being careful not to break the yolk.  Let cook for 3-4 minutes, until white is cooked through.

Add udon stir fry to bowl and carefully top with fried egg.  Sprinkle sesame seeds over top and serve immediately.