Dinner

Kimchi Sesame Udon Noodles Recipe

ByCleo Brixton November 18, 2025November 18, 2025

Introduction

This kimchi sesame udon noodles recipe is a vibrant and satisfying dish that combines spicy, tangy kimchi with nutty sesame flavors and tender udon noodles. It’s a quick and tasty meal perfect for busy weeknights or a flavorful lunch.

A white bowl holds a dish with three distinct layers: at the bottom, thick pale beige udon noodles mixed with green broccolini and light green sliced scallions, along with thin slices of light purple eggplant and some caramelized golden brown onions scattered throughout; on top, a sunny-side-up fried egg with a bright orange yolk surrounded by white crisp edges, sprinkled with black sesame seeds and red chili flakes; the whole bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g straight-to-wok udon noodles
1½ tbsp sesame oil
1 onion, halved and finely sliced
Thumb-sized piece of ginger, grated
200g long-stemmed broccoli, stalks sliced
75g kimchi, finely chopped
100g radishes, finely sliced
4 spring onions, sliced
½ tbsp low-salt soy sauce
2 large eggs
2 tsp black sesame seeds
1 tsp chilli flakes (optional)

Instructions

Step 1: Place the udon noodles in a sieve over the sink and pour a kettle of boiling water over them. Toss gently to separate the noodles and leave to drain.
Step 2: Heat 1 tablespoon of sesame oil in a large frying pan over medium heat. Add the sliced onion and grated ginger, frying for about 5 minutes until they soften slightly.
Step 3: Add the sliced broccoli stalks, chopped kimchi, and sliced radishes to the pan. Continue to fry everything together for another 5 minutes.
Step 4: Stir in the drained noodles, sliced spring onions, and low-salt soy sauce. Mix well to combine all ingredients evenly.
Step 5: Meanwhile, heat the remaining ½ tablespoon of sesame oil in a small frying pan. Fry the eggs for about 3 minutes, or cook them to your desired doneness.
Step 6: Serve the noodles in bowls topped with a fried egg. Sprinkle with black sesame seeds and chilli flakes if you like a bit of heat.

Tips & Variations

Try adding sliced mushrooms or bell peppers for extra veggies and flavor.
Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
For a vegan version, omit the eggs and top with toasted nuts or crispy tofu.
Adjust the amount of kimchi based on your spice preference.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or oil to keep the noodles moist. For best texture, reheat just until warmed through.

How to Serve

A white bowl holds a colorful dish with three main layers: on the bottom, thick, pale yellow udon noodles mixed with light green sliced scallions and dark green broccolini, scattered with small black sesame seeds; on top of the noodles, there are thin, round slices of light purple eggplant and caramel-colored sautéed onions; finally, a bright sunny-side-up egg with a rich orange yolk and crispy golden edges sits on the right side of the bowl, sprinkled with black sesame seeds and red chili flakes. The bowl is placed on a white marbled textured surface with wooden chopsticks resting at the top left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen udon noodles instead of fresh?

Yes, frozen udon noodles work well. Thaw them slightly before rinsing with boiling water to separate, then proceed with the recipe as usual.

Is kimchi spicy for all tastes?

Kimchi typically has a spicy and tangy flavor, but the heat level can vary by brand or homemade batch. If you prefer less spice, start with a smaller amount and adjust to taste.