You don’t understand how often I make these on a weekday. I try to make sure I always have the ingredients for these kimchi udon noodles on hand, because they make for an incredible meal that comes together so quickly.
Think thick chewy udon noodles that are tossed in a creamy, spicy, garlicky kimchi sauce with melty cheese. It’s the ultimate cozy comfort meal, a great fusion of Asian flavors to make them really kid friendly, easy and approachable.
This recipe comes together in just 10 minutes, perfect for busy days or anytime you’re craving something bold and satisfying. If you love creamy noodles, spicy ramen, or Korean-inspired comfort food, these creamy kimchi noodles are guaranteed to hit the spot.
The recipe for these creamy kimchi noodles was inspired by my kids love for spicy ramen noodles, and a restaurant that we frequently go to in Bahrain called Nomad. They have a version of creamy kimchi udon noodles on their menu that is great!
For another fantastic noodle dish, try these Tom Yum noodles, or some of my favorite noodles ever, tahini pasta that’s packed with flavor.
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What makes this a great every little crumb recipe:
- Like many of our household favorite recipes, this was inspired by my kids! They love Korean flavors, so this hit the spot.
- It’s incredibly quick and easy — ready in about 10 minutes. You don’t even need to boil the noodles, just soak them in hot water for 30 seconds.
- More and more, I’ve been reading about how good fermented foods are for the gut, and kimchi is a clear winner. It’s such a great way to include a superfood in an approachable manner.
- The creamy sauce balances the tangy spice of the kimchi beautifully
- Thick udon noodles make the dish so slurpy, hearty and satisfying.
- This is a great vegetarian meal for when you need a break from meat or want something satisfying without needing extra protein.
Ingredients you need:
- olive oil — helps sauté the aromatics and adds richness
- garlic — adds deep savory flavor and aroma
- green onions — bring freshness and mild onion flavor
- kimchi — the star ingredient that adds spice, tang, and umami
- gochujang or sriracha — for heat and depth of flavor
- soy sauce — adds saltiness and umami
- sugar — balances the acidity and spice
- heavy cream — makes the sauce creamy and luxurious
- mozzarella cheese — optional, but makes the noodles extra creamy and stretchy
- frozen udon noodles — thick chewy noodles that work perfectly with the sauce
See recipe card for quantities.
How to make the best easy kimchi noodles:
- Step 1: Add crushed garlic to hot olive in a large skillet. Saute for a minute.
- Step 2: Add in the chopped kimchi and green onions.
- Step 3: Stir and cook until fragrant, a minute or so.
- Step 4: In a small bowl, add the gochujang, soy sauce, and sugar.
- Step 5: Stir well until combined.
- Step 6: Add this sauce to the skillet with the kimchi, cook for 30 seconds.
- Step 7: Reduce heat to low and add in the cream.
- Step 8: Simmer for a minute.
- Step 9: Soak the udon noodles in boiling water for 30 seconds.
- Step 10: Add the drained noodles to the kimchi sauce in the skillet.
- Step 11: Sprinkle in the mozzarella cheese.
- Step 12: Stir well until melted.
Hint: Don’t overcook the udon noodles before adding them to the sauce. They only need to loosen slightly in hot water since they’ll continue warming in the skillet.
Pro Tip
This is a very customizable recipe- for more spice, add some more gochujang, and for more of that tangy fermented flavor, throw in some more kimchi!
How to serve:
These creamy kimchi udon noodles are delicious on their own, but you can easily bulk them up into a more complete meal.
- Top with a fried or jammy egg for extra richness. This is my go to trick, especially when I’m enjoying these a little earlier in the day!
- Add crispy tofu for a vegetarian protein boost. Alternately, add grilled chicken or shrimp for another take.
- Pair with dumplings or spring rolls
- Sprinkle with sesame seeds and chili oil before serving
Recipe variations:
- Extra spicy — add additional gochujang, chili flakes, or chili oil
- Milder version — use less kimchi and substitute sriracha for gochujang
- Vegan version — use coconut cream and dairy-free cheese
- Protein-packed — add tofu, chicken, beef, or shrimp
- Cheesy version — sprinkle extra mozzarella on top before serving
- Vegetable-loaded — stir in spinach, mushrooms, bok choy, or corn
Storing Leftovers:
Store leftover kimchi udon noodles in an airtight container in the refrigerator for up to 3 days.
The noodles will absorb some of the sauce as they sit, so when reheating, add a splash of cream, milk, or water to loosen everything back up.
Reheat gently in a skillet over low heat or microwave in short intervals, stirring in between.
These noodles are best enjoyed fresh, but leftovers are still incredibly delicious the next day.
Expert tips and tricks:
- Use frozen vacuum-packed udon noodles for the best chewy texture. You can find this at almost any Asian market.
- You don’t need to boil the noodles, just submerge them in boiling water for 30 seconds.
- Let the kimchi cook slightly before adding cream to deepen the flavor
- Turn the heat to low before adding the cream to prevent curdling
- If the sauce thickens too much, loosen it with a splash of the water you submerged the noodles in.
Top Tip
Taste and adjust, different brands of gochujang and kimchi have varying levels of heat, sourness, etc. Make this to your taste.
Recipe FAQs:
Kimchi noodles are noodles tossed in a sauce made with kimchi, a traditional Korean fermented cabbage dish. The flavors are spicy, tangy, savory, and incredibly flavorful.
I like using thick chewy udon noodles to really elevate the creamy kimchi flavor. However, you can swap them out for soba noodles, ramen noodles, even plain old spaghetti.
No, udon noodles contain gluten. If you want a gluten free swap, use 100% buckwheat noodles since buckwheat is naturally gluten free.
Yes you can, swap the cream for coconut cream or milk (unsweetened), and leave out the cheese.
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Pairing
These are my favorite dishes to serve with these creamy kimchi noodles:
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Kimchi Udon Noodles
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves, crushed or minced
- 2 green onions, sliced (white and green parts)
- 1/2 cup kimchi, chopped
- 1 tablespoon gochujang or sriracha sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon granulated sugar
- 1/3 cup heavy cream (whipping cream) 80 ml
- 1/2 cup shredded mozzarella cheese, optional
- 2 packs frozen udon noodles total of 400-500g
Instructions
- Add the olive oil to a deep skillet set on medium high heat, then once hot add in the minced garlic. Saute for a minute until fragrant.
- Add the sliced green onion (reserving a little for garnish( and kimchi, and stir and cook for a minute or two.
- Mix together the gochujang or sriracha, soy sauce, and sugar, then add this paste to the skillet. Stir for 30 seconds.
- Reduce heat to low, add the cream, and simmer for a minute.
- In a separate large bowl, pour boiling water over the frozen udon noodles, letting them sit for 30 seconds until they soften all over. Use tongs to drop them into the skillet sauce mixture. Stir to coat and warm through.
- Stir in the shredded mozzarella cheese until melted.
- Enjoy immediately, garnished with extra chopped kimchi and sliced green onions.
Video
Notes
- Gochujang: Adds authentic spicy, savory flavor. Sriracha works well as a substitute if that’s what you have on hand.
- Heavy cream: Makes the sauce rich and silky. You can substitute half and half for a lighter version, though the sauce will be thinner.
- Mozzarella cheese: Optional, but adds a delicious creamy and stretchy texture to the noodles.
- Udon noodles: Frozen vacuum-packed udon noodles have the best chewy texture for this recipe. Shelf stable noodles can work in a pinch.
- Only soak the frozen noodles briefly in boiling water to loosen them before adding directly to the sauce.
- Keep the heat low once the cream is added to prevent the sauce from splitting.
- Taste the sauce before serving since different kimchi brands vary in spice and saltiness.
- If the sauce thickens too much, loosen it with a splash of water, milk, or cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The noodles will absorb some of the sauce as they sit, so add a splash of cream, milk, or water when reheating to loosen everything back up.
- Reheat gently in a skillet over low heat or in the microwave in short intervals, stirring between each interval for even heating.
- These noodles are best enjoyed fresh, but leftovers are still delicious the next day.
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