Dinner

Kimchi Noodles Recipe

ByLily Monroe January 4, 2026January 4, 2026

Introduction

Kimchi noodles are a flavorful and spicy dish that brings together the tangy zest of kimchi with tender noodles and vibrant greens. This quick and satisfying meal is perfect for a busy weeknight or whenever you crave something with a little kick.

A white bowl filled with thick, slightly glossy udon noodles coated in a reddish-orange sauce with visible small green leafy vegetables and sliced green onions mixed throughout. On top, placed on the right side, is a sunny-side-up fried egg with a bright yellow yolk and white edges that are crisp and brown in places, sprinkled with a few black and white sesame seeds. The bowl is set on a white marbled surface with a gray cloth napkin nearby, and a small bowl of chopped green vegetables is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil (or butter)
1 tbsp ginger
1 tbsp garlic
2-3 green onions
80g / 1/2 cup kimchi
100g / 2 cups Swiss chard, spinach or bok choy
2 tsp Gochujang paste
400g / 14oz pre-cooked udon noodles
1 tbsp honey
1 tbsp soy sauce
2 eggs
Sesame seeds

Instructions

Step 1: Heat the butter or oil in a wok or large frying pan. Add the ginger, garlic, and the white parts of the green onions sliced thinly. Stir fry for about 30 seconds until fragrant.
Step 2: Add the kimchi, sliced Swiss chard (or spinach/bok choy), and Gochujang paste to the pan. Stir to combine and cook for a few minutes until the greens are just wilted.
Step 3: Toss in the pre-cooked udon noodles along with the soy sauce and honey. Stir everything together and allow the noodles to warm through over medium heat.
Step 4: While the noodles heat, fry the eggs in a separate pan to your liking.
Step 5: Serve the noodles topped with the fried eggs. Garnish with the green parts of the sliced green onions and sprinkle with sesame seeds.

Tips & Variations

For extra protein, add cooked chicken, tofu, or shrimp along with the greens.
If you prefer less spice, reduce the amount of Gochujang paste or omit it entirely.
Try swapping udon noodles for ramen or soba for a different texture.
Add a splash of toasted sesame oil at the end for a nutty aroma.

Storage

Store leftover kimchi noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or soy sauce if needed to loosen the noodles. For best texture, avoid reheating eggs; cook fresh eggs when ready to serve.

How to Serve

A black pan holds a dish of thick, twisted noodles coated in a reddish-brown sauce with bits of cooked vegetables mixed in, topped with thinly sliced green onions scattered over the noodles. On one side sits a sunny-side-up egg with a bright yellow yolk and slightly crispy white edges, sprinkled with white and black sesame seeds. The pan rests on a white marbled surface with a folded gray cloth beside it, and a small white bowl containing extra green onion slices partially shown in the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of pre-cooked?

Yes, but adjust the cooking time accordingly. Fresh noodles usually require less time to cook, so add them after the vegetables have softened to prevent overcooking.

Is kimchi necessary for this recipe?

Kimchi provides the distinctive tang and spice that defines the dish, but if you don’t have it, you can substitute with a mix of pickled vegetables or omit it entirely for a milder flavor.