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Stir-Fried Noodles with Kimchi and Pork

4 to 6 Servings

30 minutes

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This is an umami-packed, noodle-based version of another weeknight favorite, kimchi fried rice. Butter may seem out of place, but its richness smooths the edges and adds a welcome velvetiness. If you like, sprinkle some furikake or crumble some crisp toasted nori onto the noodles just before serving.

4 to 6



Don’t let the pork brown when first cooking. Allow it to cook just until it has lost its pink to ensure the meat stays tender and moist, allowing it to grasp onto the noodles better.

30 minutes


  • 10

    ounces dried udon noodles

  • 2

    teaspoons plus 2 tablespoons grapeseed or other neutral oil


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Jennifer B.
May 2, 2024
All of my favorite things! Udon, gochujang and kimchi, super delicious.
Kathy B.
October 25, 2022
Easy and so delicious. Threw in some bok choy with the scallions and we loved it
Stephen T.
June 21, 2022
Delicious and Easy
This recipe was excellent payoff for little effort. I had trouble finding dried Udon noodles, so used Soba instead and they were fantastic. Found 2Tbsp of Gochujang to be just right.
Sara S.
May 27, 2022
Delicious but super spicy
Very good and easy recipe. Used 2 TB Gochujang and even though I eat very spicy, this amount was a little much for me.Will use 1 TB next time.
Michael Y.
December 2, 2022
Very good. Needs more pork.
This was very good. It is also quite filling, for what that is worth. I would stick with 2 tablespoons of gochugang otherwise you will only taste heat. I would also increase the ground pork to one pound and maybe double the scallions too.
Laura L.

There was way too much sauce and the gochujang flavor overpowered everything. I was excited for this recipe, and if I were to make it again I would cut the sauce in half.