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Kimchi Udon Noodle Stir Fry

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Ingredients: 

2 packs udon noodles (400g/14 ounces)
4 rindless short cut bacon slices (120g/ 4.2 ounces), chopped into thumbnail size pieces (*see note)
1 cup aged Kimchi, chopped into thumbnail size pieces
50g/ 1.8 ounces onion, thinly sliced
30g/ 1 ounce green onion, thinly sliced
Some cooking oil (I used rice bran oil)

SAUCE (MIX THESE IN A BOWL)

1 Tbsp Korean chilli flakes (gochugaru)
½ Tbsp Korean chilli paste (gochujang)
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp raw sugar
½ tsp minced garlic
1 tsp sesame oil
(optional) 1 tsp rice vinegar – add this if your Kimchi is not aged enough or if you want extra tanginess

GARNISH (THESE ARE OPTIONAL, BUT THEY CERTAINLY ENHANCE THE FLAVOUR!)

2 eggs, soft boiled or pan-fried
A few sprinkles of ground black pepper
1 Tbsp roasted sesame seeds
1 Tbsp green onion, thinly sliced
A few strips of Korean roasted seasoned seaweed

*1 Tbsp = 15 ml, 1 Cup = 250 ml


 

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