Kimchi Natto Yaki-Udon (Stir Fried Noodles)
Not only is this recipe a delicious fusion of Korean & Japanese but it's also a great source of probiotics (Bacteria great for digestive health) thanks to Kimchi & Natto both being fermented. The key to cooking with probiotic rich food is to not expose them to too much heat. This can be a great source of the all important bacteria for vegans simply by cutting out the pork.
- Pre-cooked udon (1-2 Packs)
- Pork (4 thin bacon sized strips)
- Leek or long white onion (1/2)
- White Mushrooms (Enoki is best) (A handful)
- Kimchi (1/2 cup)
- Natto (optional) (1 pack)
- Soy Sauce (2 tsp)
- Sesame Oil (1-2 tbsp)
Get all your ingredients together
Realize you forgot to buy more sesame oil, so get ready to improvise with oil and toasted sesame seeds.
Start the experiment.
(Best case scenario you'll have sesame oil and skip this step)
Cut off the bottom of your mushrooms
Get your natto ready, this is one of the main brands that should be available at asian grocers.
(It's pronounced like naw-toe, in case you have to ask someone for help to find it)
We're only going to use the soy sauce that comes with it, not the mustard.
Add the soy sauce and mix it up. This stuff is *slimy from fermentation. Scary at first, but you'll come to love it if you try it!
*Interesting fact: Many Japanese people think of "slimy" foods as being healthy, such as okura
Add your kimchi and natto to a bowl and mix them together.
Start cooking your pork in your "sesame oil" ;) on medium-high heat.
Add your mushrooms.
Add your pre-cooked udon.
(If you bought dry udon cook it some first. Maybe until it's about "al dente")
Add a little water with a cupped hand, this will help add steam and help break up the udon. Then add soy sauce.
(Soy sauce burns easily, so you may want to lower the heat from here)
This is a great trick & key to cooking with Kimchi, just drip some of the chili sauce out of the container on to the noodles to add flavor.
Remember we don't want to add the kimchi yet though, because that would kill the probiotics.
Give your noodles time to cook and while waiting cut up your leek long ways, this way it will be easy to pick up with the noodles.
Turn down the heat to low and add your kimchi natto combination (or maybe just kimchi)
Mix it up and give the kimchi and natto a chance to warm up.
Plate your noodles first, then pick out 2 pieces of meat to set on top.
Then add your leek on top, and then just a little uncooked kimchi for it's great color!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.