Easy Kimchi Udon Noodles with Chinese Cabbage and Pork

I added udon noodles to stir-fried pork and kimchi (which I love) to create a stir-fried udon noodle dish. It's topped with a poached egg, another of my favorites.It's better not to cook green onion for too long. If you can't get frozen udon noodles, just use ready-cooked or dried ones. I like using garlic chives with this dish. It's especially delicious if you mix in a soft-poached egg, so definitely try it out. Recipe by Bananazakuro

★★★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.

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 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

A recipe my mother taught me. It's economical and easy. She used to make it for me on cold days whenever I thought I might be getting a cold.You can vary the ingredients, but it's best to have 1 clove of garlic per serving. It's a lot better if you boil the udon noodles separately, portion them out in the serving bowls and pour the sauce over them, but I took the easy route this time. Be sure to add the vinegar! For 2 servings. Recipe by Ogacchi

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

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

Sorry it's not such a complicated recipe!I often have udon noodles for lunch for myself and I add spice to warm it up.Sometimes, I use this as a soup base and toss in whatever I have in my fridge.Please adjust the amount of chili pepper and doubanjiang to your taste.I used processed soy milk this time.You can use chicken instead of pork. Also using prawns or oysters makes an even nicer soup.You could also modify this by adding chikuwa fish paste sticks or mushrooms. For 1 serving. Recipe by putimiko

I created this dish to warm me up during the cold season.Cooking somen noodles in the same pot as the broth gives it thickness and flavor. You could cook the noodles in a separate pot for a lighter dish.Adjust the amount of kimchi as you like. Recipe by hirobyon

This dish is great in using up the leftover cabbage in the refrigerator.Stir-fry the ingredients quickly. Add the miso after turning off the heat. It doesn't taste good if you boil the miso. Recipe by lovechi

I was thinking that I wanted to eat udon stew with tons of vegetables and light, simple flavoring!-I also recommend dipping it into ponzu sauce.-You can use the green part of the onion from 1 stalk. If you only use the white part, use half (as you like).-Mushrooms also go well with this recipe. Just use whatever vegetables you have at hand! Recipe by Ranmao

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi