broken egg yolk over udon noodles and chicken

Korean Kimchi Chicken Udon Stir Fry

Udon noodles stir fried with juicy slices of chicken thigh, kimchi and crispy crumbled bacon in a homemade kimchi butter and topped with a fried egg.
Course Main Course
Cuisine Japanese, Korean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 1574kcal
Author Danielle Wolter


  • 1/2 lbs. chicken thighs, boneless and skinless
  • 12 oz. udon noodles, cooked and drained
  • 1 tbsp. soy sauce
  • 2 tbsp. kimchi, chopped
  • 4 slices bacon, cooked and crumbled
  • 1 tsp. sesame oil
  • 4 garlic cloves, minced
  • 2 tbsp. mirin
  • 2 fried eggs
  • Green onions, for garnish

Kimchi Butter:

  • 2 tbsp. Korean soy bean paste
  • 4 tbsp. chopped kimchi
  • 1/2 cup butter, softened


  • Heat 1 tbsp. kimchi butter in a skillet over medium heat. Add the chicken and cook, about 3-4 minutes per side. Remove, let cool, and slice into bite sized pieces.
  • Heat 1 tbsp. kimchi butter in a skillet over medium heat.
  • Add the udon noodles and garlic and cook for 2-3 minutes.
  • Add mirin and let cook off for 1 minute. Add soy sauce, bacon, chicken and sesame oil. Cook until all liquid has evaporated.
  • Top with a fried egg and garnish with green onions.

Kimchi Butter:

  • Combine all ingredients in a bowl and mix thoroughly. Store in the fridge until ready for use.


Calories: 1574kcal | Carbohydrates: 128g | Protein: 58g | Fat: 94g | Saturated Fat: 41g | Cholesterol: 425mg | Sodium: 3965mg | Potassium: 435mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1745IU | Vitamin C: 1.9mg | Calcium: 67mg | Iron: 2.4mg