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This week's recipe is Kimchi special Udon Noodle Stir-Fry. So, let's get started.


2 (7 ounce) packages fresh udon noodles

1 ½ tablespoons honey

1 tablespoon soy sauce

1 tablespoon sriracha sauce

½ tablespoon rice vinegar

2 strips bacon, chopped

1 ½ cups chopped kimchi

1 clove garlic, minced

1 teaspoon toasted sesame oil

4 scallions, diagonally sliced


Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.

Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.

Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

Tried it? Let us know how it came out?

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