★★★Popular Recipe★★★Spicy and rich in flavor!A deliciously addictive stir-fried udon!Try topping it with a fried egg.Origin of this recipeI thought pork kimchi would taste great with udon, so I gave it a try.

I wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku

I had some kimchi in my fridge. I like stir-fried udon noodles with kimchi but this time I felt like preparing jjigae-style stewed noodles.Use the kimchi and its pickling brine too. It cooks through easily in residual heat in a clay pot so after covering with a lid, stop heating quickly. You can cook the egg to your liking but I like the eggs to be soft-set. Recipe by Bananazakuro

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

I just tried adding glass noodles to a pork and kimchi stir-fry and it was tasty, so... Recipe by yamita

I came up with this seasoning mixture since I didn't have okonomiyaki sauce or kimchi sauce.Miso sauce is also great for stir-fried vegetables! Recipe by monmoso

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.The spiciness will vary according to the kimchi you use, but you can adjust with doubanjiang I add 2 teaspoons to make it really spicy.If the Chinese cabbage kimchi is quite big, cut it into bite-sized pieces Rehydrate the noodles according to the package instructions. It's easy if you cut them with scissors whilst they are still in the sieve. Recipe by rie-tin

These are stir-fried udon noodles that you can make in no time for a quick lunch on a day off, or when you don't have much time to make dinner.It's a really convenient dish that you can make in no time on a busy day, plus it has lots of vegetables.It's also easy on your wallet so it's a great dish to have especially right before payday.Set aside about 1/3 of the soft part of the cabbage leaves and add it at the end. This way, you'll still be able to enjoy the texture of the cabbage even if you end up overcooking the rest of it.The tough part will become sweeter when stir-fried well. Recipe by Chikobi

My kids love the smell of kimchi. But it is too spicy for them to eat just as it is, so I wondered how to make it milder.You may feel the urge to eat just as it is, but don't omit the milk. Use whatever vegetables you prefer. Recipe by akkonsyrup

Every time I visit to Kagawa Prefecture, I eat 'Udon with Soft Poached Egg and Beef'. I created my own recipe so that I could make it easily at home.If you want to make iriko dashi stock, use 40 g iriko (after heads and guts are removed) and 400 ml water. Simmer for about 15 minutes and you will have an authentic iriko dashi stock.In summer, chill everything to make a chilled udon bowl. Refresh the udon noodles in ice water after they have finished boiling.In winter, heat everything and serve it warm. Recipe by Namaichigo

Since I love noodle dishes with soy-milk-based soup, I've tried making many dishes. But this is THE dish for cold noodles. This might seem like the ultimate lazy-person's recipe, but it's so good!I've tried this with somen noodles, but the udon was a better match for some reason. It's so delicious, when all you really do is combine the soy milk with mentsuyu. We use "Somi" brand's mentsuyu at our house. If you have thin udon noodles, you can make this dish in 5 minutes. It's a super easy-to-make dish. Recipe by moritaya

I wanted to make stir-fried noodles, and I had some mentsuyu sauce concentrate that I'd won in a contest, so I tried it out with pork and green onions.Add some sesame oil in addition to the fat that comes out of the pork if needed.The noodles tend to stick to the pan, so pay attention.Use as much green onion and pork as you like. Recipe by Kyasarintei