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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 servings
- 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
- 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.
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