Ingredients:

  • 2 tablespoons gochujang (Korean chili paste) (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey or maple syrup (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 clove garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ cup water (60 ml)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 cup kimchi, roughly chopped (200g)
  • ½ onion, thinly sliced
  • 1 bell pepper (any color), thinly sliced
  • 1 cup sliced mushrooms (such as shiitake or cremini) (100g)
  • 2 packages (about 8 oz total) pre-cooked udon noodles (225g)
  • 2 green onions, sliced for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Prepare the Sauce: Whisk together all sauce ingredients in a bowl until well combined.
  2. Sauté Aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add kimchi, onion, bell pepper, and mushrooms. Sauté until vegetables are slightly softened, about 5 minutes.
  3. Add Noodles and Sauce: Add the pre-cooked udon noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together until the noodles are evenly coated and heated through, about 3-5 minutes.
  4. Garnish and Serve: Transfer the stir-fry to serving bowls. Garnish with sliced green onions and sesame seeds. Serve immediately and dig in!