Bacon Kimchi Fried Udon

omnivorescookbook.com

snoozermoose

My goal in life is to pet all the dogs! Also, I'm obsessed with food.

8 oz (225 g) bacon (preferably thick cut)

2 blocks (8 oz. / 225 g each) frozen udon (or 6 oz. / 170 g spaghetti or bucatini, cooked until al dente)

½ bunch (150 g) kale , stem thinly sliced and leaves cut into large bite-size pieces

2 cups (200 g) kimchi , chopped (plus 2 tablespoons kimchi juice)

1 ½ tablespoons gochujang

2 teaspoons soy sauce

2 tablespoons peanut oil (or unsalted butter)

subheading: Topping options:

Raw egg yolks (or sunny side-up eggs)

Crispy nori sheets , cut into small pieces

Shichimi Togarashi

Sliced green onions

Directions at omnivorescookbook.com

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