10 Minute Spicy Creamy Kimchi Bacon Udon | How to Cook at Home

Thinly slice spring onion.

Chop up one brown onion.

Cut streaky bacon into strips.

Roughly chop one cup of kimchi with scissors.

Add boiling water to frozen udon and let sit for roughly one minute or until noodles start to loosen.

Gently loosen noodles with chopsticks to check if they're ready, then drain and transfer to a bowl, setting aside.

Heat up a pan and add oil.

Add bacon strips to the pan and fry for roughly two to three minutes or until bacon starts to become golden.

Add chopped brown onion to the pan and stir.

Add chopped kimchi to the pan and sauté for roughly three to four minutes or until onion and kimchi start to soften.

Season the mixture with salt and pepper to taste.

Add chili powder or chili flakes according to desired heat level.

Finish with sesame oil for fragrance.

Add 300ml of thickened cream to the pan and simmer for two minutes or until the sauce starts to thicken.

Add the udon to the pan and stir to soak up the sauce.

Twirl the udon with tongs and add to a bowl.

Serve with the kimchi bacon and onion mixture on top.

Finish with freshly sliced spring onion.

Equipment Needed

Spice Level:

Dietary

Allergens