Kimchi Udon

Kimchi Udon

3 People
Prep Time
5 Minutes
Cooking Time
25 Minutes

This dish pairs the full flavour and health benefits of kimchi with chewy udon noodles and a hint of chili – and as it comes together easily and quickly it’s a wonderful weeknight meal.


Image: Photographically

6 cups water
3 dried shiitake mushrooms
1 piece of wakame
approx. 6cms in length
1 large onion
chopped finely

1 cup chopped fermented kimchi

1/4 cup kimchi liquid
1 fresh chili
deseeded and finely sliced
200 g udon noodles
fried tofu strips
toasted nori strips
Pureharvest Organic Tamari,
toasted sesame oil
spring onions or chives

In a large pot add shiitake mushrooms, wakame and onion to the 6 cups of water. Bring to a boil, cover and simmer for 10-15 minutes.

While stock is simmering, place kimchi, liquid and chilli in a small pot and simmer, covered, until vegetables are soft, about 3-5 minutes.

Add the udon noodles to the simmering stock and cook until al dente. Mix the cooked kimchi through the noodles.

Season to taste with soy sauce and toasted sesame oil. Serve in large bowls topped with fried tofu, nori strips and spring onions.


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