Kimchi Udon with Peanut Butter
Creamy, spicy, and bursting with flavor, this Kimchi Udon noodle recipe is your ultimate weeknight savior. Ready in just 10 minutes, it’s a dish you’ll crave again and again!
Udon noodles are particularly satisfying because of their thickness, and slight chew. Being pre-cooked, and only needing an additional 2-3 minutes of boiling, they are super convenient and can be a real time saver, when you need to whip up a quick meal, such as this kimchi udon noodles with peanut butter.
As unusual as combining kimchi and peanut butter might sound, they complement each other in the most delicious way. Kimchi cuts through the richness and sweetness of the peanut butter, bringing freshness and more layers of flavor to the sauce.
This simple udon recipe only requires six ingredients and keeps things easy while delivering bold, delicious flavors.
If you love cooking with kimchi, you should also try our Quick And Easy Vegan Kimchi Stew (vegan kimchi jjigae) and Easy vegan tteokbokki – with kimchi.
For more fusion and Asian-inspired recipes, try our Aubergine Stir Fry and Easy Vegan Poke Bowl.
Table of Contents
Why you’ll love this Kimchi Udon recipe
- Ready in 10 minutes – From start to finish, this simple udon recipe takes max 10 minutes to make, which can be a lifesaver when we don’t feel like cooking, or are short on time.
- Creamy – Just one and a half tablespoons of peanut butter create a rich creamy sauce that perfectly coats the udon noodles.
- Umami – Kimchi, peanut butter, and tamari (or soy sauce) make these noodles super rich in the deeply satisfying umami flavor.
- 6 ingredients – With just five simple ingredients, this recipe keeps things easy while delivering bold, delicious flavors.
- Pant-based – Fully vegan udon recipe is perfect if you’re already following a plant-based diet, or looking for satisfying vegan recipe inspirations.
Ingredients
- Udon noodles (pre-cooked) – Thick and chewy, udon noodles are the perfect base for soaking up all the creamy, spicy, umami-packed goodness in this recipe.
- Sesame seed oil – Used for sautéing the sliced kimchi while adding another layer of toasted sesame flavor.
- Kimchi – Adds spice, umami, and tang to the sauce, it’s the perfect ingredient to cut through the richness of the peanut butter. If you’re a kimchi fan, it’s worth making your own see our trusted vegan kimchi recipe.
- Peanut butter – Creates a rich and creamy sauce base, with its sweetness balancing the tangy kick of kimchi perfectly.
- Tamari – This is a Japanese soy sauce, with a lighter flavor than the regular soy sauce. Brings in another layer of salty, savory depth, tying together the bold flavors of kimchi and peanut butter. Read more about the difference between tamari and soy sauce here.
- Toasted sesame seeds – Perfect for garnish, adding both texture and an extra hint of nutty flavor to this creamy kimchi udon recipe.
Ingredients replacements
- Sesame seed oil or any neutral oil – If you don’t have sesame oil on hand, use any neutral oil like avocado or vegetable oil. You’ll loose the gentle toasted sesame flavor, but the dish will still be delicious.
- Peanut butter for tahini – Swap peanut butter for tahini if you prefer a nuttier, slightly bitter twist. It’ll still give you that creamy, rich texture. Add a tablespoon of nutritional yeast for a more layered flavor and for a boost of protein.
- Boost the protein – Add peanut butter powder for an extra hit of protein without making the sauce too thick.
- Tamari for soy sauce – Light soy sauce will work great in place of tamari.
- Kimchi for sprouts, micro greens, or other veggies – if you are not a kimchi fan, you can swap it for fresh sprouts, microgreens, or any crunchy veggies for a lighter, fresher take on this dish.
Step-by-step process for Kimchi Udon
Cook udon noodles
- In a medium pot, Boil about 500 ml, or two cups, of water.
- Add a tablespoon of salt.
- Add the pre-cooked udon noodles and cook for 2 minutes. It’s better to undercook them, then overcook them, as they will cook a little longer when added to the pan with kimchi and peanut butter sauce.
Sautee the kimchi
- Heat a medium frying pan.
- Slice the kimchi in 1 cm, or 04. inch, thick stripes.
- Add sesame oil to the pan.
- Sautee the sliced kimchi for 2 – 3 minutes on a medium-high setting.
Make the sauce
- In a medium bowl, mix the peanut butter and tamari and whisk.
- Add half a cup of warm water that the udon was cooking in.
- Whisk the sauce and don’t worry if it is a little curdled at first. It will come together when cooked.
- Add the sauce to the pan with kimchi and mix until a smooth sauce has formed.
- Cook the sauce over high heat for 1–2 minutes until it thickens. It should be smooth, rich, creamy and have a sauce-like consistency, not soupy. When you run a spatula through the pan, the sauce should briefly hold its shape before slowly merging back together.
Assemble and serve
- Serve the kimchi udon on a medium-sized plate or bowl, and garnish with toasted sesame seeds.
How to store Kimchi Udon
- Refrigerate in an airtight container for up to five days.
- Heat up in a microwave with a tablespoon of water to loosen the sauce.
Video recipe
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Kimchi Udon With Peanut Butter
Creamy, spicy, and bursting with flavor, this Kimchi Udon noodle recipe is your ultimate weeknight savior. Ready in just 10 minutes, it’s a dish you’ll crave again and again!
Equipment
- 1 Small pot
- 1 Medium frying pan
- 1 Medium bowl
Ingredients
- 200 grams udon noodles pre-cooked
- 1 teaspoon sesame oil
- 150 grams kimchi sliced
- 1 1/2 tablespoons peanut butter
- 1 tablespoon tamari
- 1/2 cup water
- 1 teaspoon toasted sesame seeds optional
- 1 teaspoon salt
Instructions
Cook udon noodles
- In a medium pot, Boil about 500 ml, or two cups, of water.
- Add a tablespoon of salt.
- Add the pre-cooked udon noodles and cook for 2 minutes.
Sautee the kimchi
- Heat a medium frying pan.
- Slice the kimchi in 1 cm, or 04. inch, thick stripes.
- Add sesame oil to the pan.
- Sautee the sliced kimchi for 2 – 3 minutes on a medium-high setting.
Make the sauce
- In a medium bowl, mix the peanut butter and tamari and whisk.
- Add half a cup of warm water that the udon was cooking in.
- Whisk the sauce and don't worry if it is a little curled at first. It will come together when cooked.
- Add the sauce to the pan with kimchi and mix until a smooth sauce has formed.
- Cook the sauce over high heat for 1–2 minutes until it thickens. It should be smooth, rich, creamy and have a sauce-like consistency, not soupy. When you run a spatula through the pan, the sauce should briefly hold its shape before slowly merging back together.
Assemble and serve
- Serve on a medium-sized plate or bowl, and garnish with toasted sesame seeds.
Notes
- Don’t overcook the udon, so they will not lose their signature chew.
- The peanut butter sauce may look curdled at first—keep stirring in the pan with kimchi and it’ll smooth out.
- Let the sauce thicken so it clings to the noodles.
- Store in an airtight container in the fridge for up to 5 days. Reheat with a splash of water to loosen the sauce.
Nutrition
Calories: 484kcalCarbohydrates: 62gProtein: 20gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 4418mgPotassium: 183mgFiber: 6gSugar: 10gVitamin A: 0.2IUCalcium: 36mgIron: 1mg
FAQs
Can I make this nut-free?
Yes! Swap peanut butter for tahini or sunflower seed butter for a nut-free version.
What can I use instead of kimchi?
If you’re not a fan of kimchi, try sautéed mushrooms, shredded cabbage, or any crunchy veggies for a similar umami boost.
Can I use dried udon instead of pre-cooked?
Yes. Just cook them according to the package instructions, then rinse under cold water to remove excess starch before adding them to the sauce. Keep in mind, that dried udon noodles will be a little less thick than the pre-cooked ones.
Kimchi udon with peanut butter is our go-to recipe when we’re short on time, or feelling lazy, but still want a comforting bowl of creamy noodles. I hope you give it a try and love it as much as we do! If you do, I’d be thrilled to hear what you think — please leave a comment and a star rating to let us know how it turned out. Your feedback not only brightens my day but also helps others decide if they want to make it too. Happy cooking!