Noodles · Korean home cooking

Kimchi and mushroom stir-fried udon

Name: Kimchi and mushroom stir-fried udon
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Precooked udon noodles; Chopped napa kimchi; Button mushrooms; Onion; Neutral cooking oil; Soy sauce; Sugar; Water; Spring onion; Sesame oil

Thick udon noodles tossed with tangy kimchi, mushrooms and onion in a light sauce. A quick Korean-inspired noodle meal for two.

20 min2 servings4 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Slice ½ onion and 1 small handful mushrooms (100 g). Cut 1 small 180 ml paper cup kimchi (about 150 g) into bite-size pieces, retaining the clinging juice. Slice the optional spring onion. Mix 1 teaspoon soy sauce, 1 teaspoon sugar and 3 tablespoons water.
Step 2

Prepare 2 packs precooked udon (400 g total) in hot water according to the packet, just until the strands separate. Drain well. Frozen or shelf-stable products may need different heating times; these amounts are for precooked noodles, not 400 g dried noodles.
Step 3

Heat 1 tablespoon neutral oil in a wide pan over medium-high heat. Stir-fry the onion and mushrooms for 3–4 minutes until softened. Add the chopped kimchi and fry for 2 minutes, stirring, until its sharp aroma mellows. Avoid overcrowding the pan.
Step 4

Add the drained udon and mixed sauce. Gently lift and toss over medium heat for 2–3 minutes until steaming hot and evenly coated, with little liquid left. If sticking, add water 1 tablespoon at a time. Turn off the heat; add optional 1 teaspoon sesame oil and spring onion. Taste before adding more soy sauce and divide into two bowls.

03 / Enjoy your meal

Finished dish

Helpful tips

For 2 servings. A level tablespoon is 15 ml, a small teaspoon 5 ml and a paper cup 180 ml; household utensils vary. Kimchi and sauces can contain fish, shellfish, soy, wheat or sesame: check labels. For a meat-free noodle version choose kimchi without fish or shrimp ingredients. Refrigerate leftovers within 2 hours at 4°C or below; use within 24 hours and reheat once until steaming hot throughout. Tofu loses crispness in storage.