Pork and Kimchi Yakisoba Udon recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying boiled udon noodles with pork and kimchi until sweet and spicy.
This one-bowl dish is made by stir-frying boiled udon noodles with pork and kimchi until sweet and spicy. The tangy kimchi pairs well with the chewy noodles, making it a hearty choice for lunch or dinner.
Japanese · 20 minutes to cook
Nutrition (per 422g serving): 499 kcal · protein 23.4g · carbohydrate 70.3g · fat 12.3g · sodium 1146.7mg
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 and sour, add a little extra sugar to balance the flavor.
Tips: Udon noodles can get mushy if stir-fried too long, so turn off the heat as soon as they’re evenly coated in the sauce.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Pork shoulder — 70 g
- Napa cabbage kimchi — 60 g
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp