If you’re looking for a quick, zippy, and soul-satisfying noodle dish, Kimchi Udon with Scallions is about to become your new weeknight addiction. These chewy noodles are tossed in a tangy, spicy kimchi sauce, with the brightness of scallions bringing everything to life. The best part? This bowl is ready in just 20 minutes, bursts with layers of texture and heat, and lets you go wild with toppings and custom tweaks. Whether you’re craving a cozy solo dinner or something bold to spice up your regular rotation, Kimchi Udon with Scallions packs a punch in every bite.
Ingredients You’ll Need
Every ingredient in Kimchi Udon with Scallions plays a starring role—there’s nothing complicated here, just a handful of essentials that balance spice, savoriness, and a hint of sweetness. Stock up on these simple staples and you’ll be halfway to dinnertime magic.
- Udon noodles (2 servings, fresh or frozen): These delightfully chewy noodles soak up the flavorful sauce and give the dish its hearty base.
- Chopped kimchi (1 cup, with juice): The main source of tangy heat and bold flavor—use your favorite brand or homemade kimchi for a personal touch.
- Kimchi juice (2 tablespoons): This liquid gold deepens the sauce’s umami and tang, infusing every strand of udon.
- Vegetable oil (1 tablespoon): Helps sauté the aromatics and gives the noodles their glossy finish.
- Scallions (2, thinly sliced; white and green parts separated): The whites lend sweetness when sautéed, while the greens offer an irresistible pop of color and freshness.
- Garlic (1 clove, minced): Brings warm, pungent aroma, anchoring all the flavors together.
- Soy sauce (1 teaspoon): Adds depth and a savory backbone to the sauce.
- Sesame oil (1 teaspoon): A finishing touch for nutty aroma and a subtle luxe feel.
- Sugar (1/2 teaspoon): Balances kimchi’s briny acidity for just the right sweetness.
- Red pepper flakes (1/4 teaspoon, optional): For those who like a little extra kick, sprinkle these in for added fire.
- Large egg (1, optional): Scrambled right in the pan, it adds protein and a silky, comforting texture.
- Toasted sesame seeds (for garnish): Sprinkle these over top for crunch and a golden finish.
How to Make Kimchi Udon with Scallions
Step 1: Prep and Cook the Udon Noodles
Start by cooking your fresh or frozen udon noodles according to the package instructions. If you’re using frozen noodles (which I love for their bouncy texture), a quick 2–3 minute boil is all it takes. Drain well and set aside—they’ll finish cooking with the sauce, soaking up all that flavor later.
Step 2: Sauté Aromatics
In a large skillet or wok, heat the vegetable oil over medium heat. Toss in the white parts of your sliced scallions and the minced garlic. Sauté for about a minute, just until they’re fragrant—your kitchen should already smell amazing!
Step 3: Kimchi Time
Add your chopped kimchi to the pan and let it cook, stirring often, for 2–3 minutes. The goal is to caramelize the kimchi slightly—this deepens the flavor and gives it a subtle sweetness that pairs so well with the spicy tang.
Step 4: Build the Sauce
Pour in the kimchi juice, soy sauce, sesame oil, sugar, and if you’re feeling bold, the red pepper flakes. Stir everything so the fragrant aromatics meld with that kimchi goodness, creating a deeply flavorful base.
Step 5: Toss in the Noodles
Add your drained udon noodles to the skillet. Use tongs or chopsticks to toss until the noodles are fully coated in sauce and picking up flecks of spicy kimchi with every move. Let them fry together for another 2 minutes so all the flavors come together.
Step 6: Optional Egg Scramble
If you’re adding an egg, push the noodles to one side of the pan and crack the egg into the empty space. Scramble gently until just set, then fold it through the noodles for an extra hit of protein and creaminess.
Step 7: Finish and Serve
Transfer the Kimchi Udon with Scallions to serving bowls while piping hot. Top generously with the green parts of the scallions and finish with a sprinkle of toasted sesame seeds for a nutty crunch.
How to Serve Kimchi Udon with Scallions
Garnishes
Finish each bowl with a flourish: more fresh scallion greens, an extra pinch of sesame seeds, maybe even a drizzle of chili oil or a dusting of nori flakes. Each topping adds another layer of flavor and personality, turning your Kimchi Udon with Scallions into a true showstopper.
Side Dishes
Pair your noodles with a small bowl of miso soup, crisp pickled vegetables, or a simple cucumber salad. These light, refreshing sides balance the punchy flavors of Kimchi Udon with Scallions, making your meal feel complete and satisfying.
Creative Ways to Present
Go beyond the usual bowl—try serving Kimchi Udon with Scallions in wide plates for a modern look, or pile them high in a hot stone bowl for that sizzling, dramatic finish. You can even pack leftovers in a thermos for a work lunch that’ll be the envy of your coworkers!
Make Ahead and Storage
Storing Leftovers
If you’ve got extra Kimchi Udon with Scallions, store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as they meld, so the next-day noodles might be even better!
Freezing
While it’s best enjoyed fresh, you can freeze portions of Kimchi Udon with Scallions if needed. Let the noodles cool, portion into freezer-safe containers, and freeze for up to a month. Expect the noodles to lose some of their chewiness, but the punchy sauce will still shine.
Reheating
To reheat, add a splash of water or broth to the noodles and warm in a skillet over medium heat until hot. Give everything a toss to reawaken the sauciness and top with fresh scallions for that just-cooked feel.
FAQs
Is this recipe vegetarian?
Yes, as long as you use kimchi that’s made without fish sauce (often labeled as vegetarian or vegan) and skip the egg or use a plant-based alternative, this dish is fully vegetarian.
Can I add meat or tofu?
Definitely! Pan-fried tofu, sliced pork belly, or shrimp make fantastic additions to Kimchi Udon with Scallions, turning it into a heartier meal while layering on even more flavor and texture.
What kind of kimchi should I use?
Any napa cabbage kimchi works wonderfully here—choose one that’s a little sour and spicy for the best depth, or tweak the spiciness by adding gochujang or extra red pepper flakes.
Where can I buy udon noodles?
Check out the refrigerated, frozen, or dried noodle section at any Asian grocer or large supermarket. I recommend fresh or frozen for the chewiest texture, but dried will also work if that’s what you have.
How can I make it gluten-free?
Use gluten-free udon (or swap for rice noodles) and gluten-free tamari or soy sauce to make Kimchi Udon with Scallions a deliciously safe option for gluten-sensitive friends.
Final Thoughts
If you’re ready to shake up your dinner routine, give Kimchi Udon with Scallions a try—there’s nothing quite like that fusion of bouncy noodles, spicy kimchi, and fresh scallions. You’ll be amazed by how effortless and satisfying it is, whether you follow the recipe to the letter or riff with your favorite add-ins. Enjoy every spicy, slurpy bite!
Print
Kimchi Udon with Scallions Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Enjoy the bold flavors of Korean cuisine with this quick and easy Kimchi Udon with Scallions recipe. Perfect for a satisfying meal that’s bursting with umami and just the right amount of heat.
Ingredients
Ingredients for Kimchi Udon:
- 2 servings of fresh or frozen udon noodles
- 1 cup chopped kimchi (with juice)
- 2 tablespoons kimchi juice
- 1 tablespoon vegetable oil
- 2 scallions thinly sliced (separate white and green parts)
- 1 garlic clove minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- 1 large egg (optional)
- toasted sesame seeds for garnish
Instructions
- Cook the Udon Noodles: Prepare udon noodles according to package instructions.
- Sauté Aromatics: In a skillet, sauté white parts of scallions and garlic in vegetable oil.
- Add Kimchi: Cook chopped kimchi until heated through and slightly caramelized.
- Make the Sauce: Stir in kimchi juice, soy sauce, sesame oil, sugar, and red pepper flakes.
- Combine and Cook: Toss in cooked udon noodles, ensuring they are well coated in the sauce.
- Add Egg (Optional): Optionally scramble an egg and mix into the noodles.
- Serve: Garnish with green scallions and sesame seeds.
Notes
- You can add tofu, shrimp, or pork belly for added protein.
- Adjust spice levels with gochujang or more red pepper flakes.
- For a vegetarian version, use vegetarian kimchi and omit the egg.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg
