Another 10 minutes Korean lunch meal
This is another easy and quick meal that I used to rush back from office during lunch time to prepare for myself. Trust me, within 10 minutes, you’ll get to enjoy this delicious fusion of Korean & Japanese Kimchi Yaki Udon a.k.a Kimchi fried Udon noodles.
This recipe uses similar ingredients to the previous Kimchi Noodle soup. However the ingredients are not cooked in soup base but instead stir-fried. You can use other types of noodles as you like such as egg noodles.
Again you can add a variety of flavor to it by adding slices of meat such as pork, chicken or turn it into seafood flavor by adding prawns and squid or whatever ingredients available from your fridge.
I am very pleased to know that a few of my FB friends have successfully tried out the simplified Kimchi recipe that I introduced. In fact, they localize the recipe by using chili paste made from local dried chili instead of the Korean Chili powder. I am glad to learnt that their version of Kimchi is not only hot in taste but also hot in demand!
Kimchi Fried Udon
1 pack of udon ( you can opt for other noodles)
3-4 pcs of fish balls/meat balls/fish cake
1 tablespoon oyster soy sauce (to your taste)
1 tsp. soy sauce (to your taste)
1/2 teaspoon sugar (to your taste to reduce Kimchi sourness)
1 tsp.of Korean chili paste ( for those who like extra heat)
1 tablespoon of Gim ( Korean seasoned roasted dried seaweeds)
1 tablespoon of spring onions
1. In a small pot bring a pot of water to boil and add in Udon and add in side ingredients cook for 2 minutes, drained and set aside.
2. Heat up a pan with 2 tbsp. of oil.
3. Add in Kimchi. cooked Udon and fish balls stir fry a while before adding an egg and seasoning and continue to stir fry for 2-3 minutes until well mixed.
4. Dish up and garnish with spring onions/dried seaweeds before serve.