Creamy Kimchi Udon

Ingredients

• 🍜Udon Noodles200 g
• 🫙Kimchi, roughly chopped if large120 g
• 🥣Plain Greek Yogurt80 g
• 🥢Miso Paste (white)20 g
• 🧄Garlic, minced3 clove
• 🫚Ginger (ground)1 tsp
• 🧅Scallions, thinly sliced, white and green parts separated2
• 🥢Sesame Oil (toasted)1 tbsp
• 🫒Vegetable Oil1 tbsp
• 🥢Soy Sauce1 tbsp
• 🌻Sesame Seeds, for serving1 tsp
• 💧Wateras needed
• 🧂Sea Salt (fine)to taste

Contains Dairy, Fish, Garlic, Gluten, Onion, Sesame, Shellfish, Soy. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Soak the noodles

   Put the Udon Noodles into a mixing bowl and cover them with hot Water so they soften evenly while you build the sauce. Leave them for about 8 minutes until they bend without snapping and feel supple at the edges; if they still feel brittle in the centre, give them another minute or two in the hot water.

   8 min
2. 2

   Prep the kimchi

   Roughly chop the Kimchi on a board so the strands are bite-sized and the brine can spread through the sauce. It should look juicy and tangled, not mashed into a paste; if you chop too finely, the texture disappears, so leave a few feathery pieces intact.

   2 min
3. 3

   Mince the garlic

   Peel and mince the Garlic Cloves until the pieces are very fine and moist, so they melt into the sauce instead of staying crunchy. You want a fragrant pile that smells sharp and sweet at the same time; if the pieces stick to the knife, sprinkle on a pinch of salt only if needed to help them break down.

   3 min
4. 4

   Slice the scallions

   Trim and slice the Scallions thinly on a slight angle, keeping the white parts separate from the green tops. The white pieces should look crisp and moist, and the green tops should stay vivid and curly; if the slices are thick, they will taste blunt instead of fresh.

   2 min
5. 5

   Set a large skillet over medium heat with the Vegetable Oil and Sesame Oil.

6. 6

   Add the white parts of the Scallions, the Garlic, and the Ginger, stirring constantly for about 2 minutes. The mixture should go fragrant and glossy, with the scallions turning translucent at the edges; if the garlic starts to colour hard, lower the heat immediately so it stays sweet instead of bitter.

   2 min
7. 7

   Toast the kimchi

   Add the Kimchi and Soy Sauce to the skillet and stir them through the aromatics for about 2 minutes, pressing the kimchi against the hot base so it sizzles and darkens slightly. You want the edges to look glossy and the smell to turn deeper and tangier; if it starts sticking, loosen it with a splash of the hot Water rather than scraping hard.

   2 min
8. 8

   Whisk in the cream

   Lower the heat to medium-low and stir in the Plain Greek Yogurt and Miso Paste until the sauce turns smooth and pale orange, about 1 minute. Keep the spoon moving in broad circles so the yogurt stays silky; if the heat is too high, it can split and look grainy, so pull the skillet off the burner for a moment if you see tiny curds forming.

   1 min
9. 9

   Loosen the sauce

   Stir in the hot Water little by little and let the sauce simmer gently for about 2 minutes, just until it looks glossy and softly bubbles around the edges. It should coat the spoon in a thin creamy layer; if it gets too thick before the noodles are ready, add another splash of water and keep it moving.

   2 min
10. 10

    Drain the Udon Noodles well and add them straight into the skillet.

11. 11

    Toss and fold with the spoon for about 2 minutes over medium-low heat. The noodles are ready when they look glossy, separate cleanly, and carry the sauce in silky ribbons; if they clump, lift and shake them apart rather than stirring hard and breaking them.

    2 min
12. 12

    Turn off the heat and fold in the green parts of the Scallions.

13. 13

    Scatter the Sesame Seeds over the top. Let the residual heat soften the scallions for about 30 seconds so they stay bright and crisp; if you add them while the skillet is still actively bubbling, they can go limp and lose their fresh bite.

    1 min
14. 14

    Serve immediately

    Pile the Creamy Kimchi Udon into a warm bowl and serve right away while the sauce is still glossy and the noodles are slippery. The bowl should look saucy, tangled, and steaming, with the scallions and sesame seeds visible on top; if it sits too long, loosen it with a teaspoon of hot water before eating.

    1 min

Nutrition per serving