We love our noodles! If we’re not eating rice, then we’re definitely eating noodles. There are plenty of noodle options out there – just go to your closest Asian grocery store and you will find a variety of noodles from thick or thin, dry or fresh, yellow or white.

Udon noodles are thick Japanese noodles made from wheat flour. They are thick, white, chewy and can be used in either hot or cold dishes. Did you know that udon noodles were reserved only for the wealthy Japanese at one point? Farmers and commoners were not able to enjoy this popular noodles until much later. These days there are many varieties of udon noodle preparation and udon noodles are now a popular staple in Japan.

What’s your favourite way of eating these thick, chewy noodles? Here’s one suggestion for you:

Kimchi Udon with Scallions 
(recipe adapted from bonappetit.com)

Ingredients:

  • 6 pieces of bacon, chopped
  • 1 cup finely chopped kimchi, plus ⅓ cup kimchi juice
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • ½ cup low-sodium chicken broth
  • 1 pound fresh or frozen udon noodles
  • Kosher salt
  • 4 fried eggs*
  • 3 scallions, white and pale-green parts only, thinly sliced on a diagonal
  • 1 tablespoon toasted sesame seeds

How to:

  1.  Heat a large skillet over medium-high. Add bacon and cook until crisp.
  2. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes.
  3. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
  4. Meanwhile, boil noodles according to package directions.
  5. Transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed.
  6. Divide among bowls/plates and top each serving with a fried egg, scallions and sesame seeds.
  7. Serves 4.

NOTE:  The original recipe calls for egg yolks and to top each bowl with egg yolk right before serving.  We decided to use fried eggs instead and to add some slivered nori sheets for a bit more flavour.