U is for Udon

Udon is a thick noodle made from wheat flour.  You will often find it on the menu at Japanese restaurants.

Udon noodles are a flexible stable. They can be quick and simple served in a yummy broth with some leftover chicken and veggies. If you are feeling fancy, you can check out some of the Udon recipes from Allrecipes.com here. http://dish.allrecipes.com/quick-weeknight-meals-starring-udon-noodles/ Our favorite is the Kimchi Udon Noodle Stir-Fry below. You can use store bought kimchi or make your own. Check out K is for Kimchi for the recipe.

Kimchi Udon Noodle Stir-Fry


  • 2 (7 ouncpackages fresh udon noodles
  • 1 1/2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha sauce
  • 1/2 tablespoon rice vinegar
  • 2 strips bacon chopped
  • 1 1/2 cups chopped kimchi
  • 1 clove garlic minced
  • 1 teaspoon toasted sesame oil
  • 4 scallions diagonally sliced


  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
  • Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
  • Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.


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