15 Minute Korean Style Udon Stir Fry

This post may contain affiliate links. Please read my disclosure.

Thick and chewy udon noodles stir fried in kimchi butter with juicy slices of chicken thigh, crispy crumbled bacon, spicy kimchi, all topped with a fried egg, this udon stir fry is ready to devour in 15 minutes!

It is 100% one of the best things I've ever eaten. If you're a sucker for noodles like I am, you're going to love this.

Thick, chewy udon noodles stir fried in kimchi butter with chunks of chicken thigh and crumbled bacon...you totally need to have this udon stir fry in your life.

And yes...I said kimchi butter. Made with a stick of butter, chopped kimchi and some Korean soy bean paste, this stuff is over the top GOOD.

AND, it's so totally easy to make, taking only 15 minutes (like these Korean Rice Cakes)! Fifteen minutes to one of the best meals ever? SOLD.

If you're an extreme noodle lover like I am, you'll probably also love this Japanese Beef Curry Udon, this Shrimp Lo Mein or this Vietnamese Pork Noodle Bowl. There are so many awesome noodle recipes to choose from.

Jump to:

• The Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

The Ingredients

Fresh (soft), frozen or dried udon noodles can be used in this recipe. I personally prefer the fresh noodles as they don't need to be cooked and are easy to use. Most grocery store actually have these now.

But you can also buy frozen noodles or dried noodles.

Kimchi is cabbage (radish and cucumber are also used often) fermented in a mixture of spicy chili paste, fermented shrimp paste, fish sauce and other spices. It is incredibly flavorful and absolutely delicious. Along with being healthy for your gut (just a side note there).

Many stores are also stocking kimchi now - I have multiple selections at my local grocery store. You should also be able to find it at an Asian grocery store, or you can buy kimchi online. I do not recommend vegan kimchi as I find the flavor to be lacking, and it also tends to be very salty.

You can also learn how to make kimchi. 

Korean soybean paste (doenjang) is a fermented soy bean paste made with only soybeans and a brine. It has a ton of umami (ultra savory) flavor and is key to the strong flavors in this dish. It can be found at an Asian grocery store or you can buy doenjang online.

The full list of ingredients can be found in the recipe card at the bottom of the post. 

Don't forget to watch the udon noodle stir fry story!

Step By Step Instructions

Add 1 tablespoon of kimchi butter (see below for instructions) to a skillet and heat over medium heat. Add the chicken thighs and cook, 3-4 minutes per side, until no longer pink in the middle.

Remove and set aside to cool. Once cool to the touch, slice the chicken into bite sized pieces. You can do this part in advance if you'd like. 

**NOTE: if you plan to serve with the fried egg, I would make the egg at the same time you do the below steps**

Add another tablespoon of kimchi butter to the skillet and heat over medium-high heat. Add the sliced chicken and cook for 30 seconds.

Add the udon noodles and garlic and cook for 2-3 minutes. It's ok if the noodles char a touch, it adds some flavor. Just be careful they don't burn.

Add the mirin and let it cook for 1 minute, tossing often.

Add the soy sauce, bacon and sesame oil. Cook until all the liquid has evaporated (about 2-3 minutes).

Serve garnished with green onions.

How to Make Kimchi Butter

Combine all the ingredients in a bowl and mix until thoroughly combined. The butter can be stored in the fridge until you're ready to use it.

How to Cook Udon Noodles

If you purchased fresh (soft) udon noodles to make this recipe, I recommend running them under warm water to separate them before cooking. Make sure you drain them well before cooking.

Frozen udon noodles are typically boiled for a couple minutes (check the package) and then drained. Again, drain them well before stir frying.

Dried udon noodles will also be boiled for several minutes (check the package instructions). Drain them well before using.

Expert Tips

1. Make sure the udon noodles are drained well before using them. Otherwise the excess water will make your sauce watery.
2. Use softened (not melted) butter to make the kimchi butter. It makes it easier to mix.
3. Substitute pork, beef, tofu or seafood for the chicken.
4. Add vegetables such as diced carrots, bok choy, broccoli or red peppers to the stir fry. Stir fry the vegetables for 2 -3 minutes before adding the noodles ad garlic.
5. The fried egg is optional, but it tastes amazing 🙂

Did you make this udon noodle stir fry? Leave a comment below and let me know how it turned out!

This recipe was originally published in May 2018. It has been updated with better photos and content. 

Recipe