Kimchi and Bacon Yaki Udon recipe - ingredients, nutrition and when to eat it
This yaki udon is made by stir-frying udon noodles with kimchi and bacon. The chewy noodles pair well with kimchi’s tangy heat and bacon’s savory flavor.
This yaki udon is made by stir-frying udon noodles with kimchi and bacon. The chewy noodles pair well with kimchi’s tangy heat and bacon’s savory flavor. It’s a hearty choice for lunch or dinner when you want something quick and stir-fried.
Japanese · 15 minutes to cook
Nutrition (per 398.5g serving): 468.3 kcal · protein 15g · carbohydrate 65.4g · fat 14.5g · sodium 1511.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is very ripe or quite sour, add a tiny bit of sugar to round out the flavor.
Tips: If the udon noodles are stuck together, loosen them briefly in hot water, drain well, then add them to the pan.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Napa cabbage kimchi — 80 g
- Bacon — 40 g
- Onion — 0.3 pc
- Japanese leek — 0.3 pc
- Soy sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp