‘Life-affirming’ may be a bold statement for a bowl of noodles, but once you try this Kimchi Udon Noodle Bowl recipe you’ll realize… it’s no overstatement!

When’s the last time you made dinner and thought…. yup. I’ve done it. This is what I want everyday for the rest of my life!

That was this dish for me. One slurp of the noodles bathed in savory stir-fried kimchi and egg yolk and I realized – this is why I love food.

Sure, the ingredients may be a bit hard to find. Which is why if I were you, I’d just go ahead and order them through Amazon. It’s what I did. And now that I’ve made this once, I’m just gonna go ahead and grab everything in the recipe list in bulk.

Whether you need post-hangover comfort food, want to cuddle up with a bowl of noodles and a movie for date night, or you wanna impress your millennial guests when they come for dinner… our Kimchi Udon Noodle Bowl with Mushrooms is your answer.

Kimchi Udon Noodle Bowl with Mushrooms

Add one Tb. of butter to a wok over medium high heat. Stir in the oyster mushrooms and cook until golden in spots. Remove the mushrooms to a bowl.

Return the wok to medium high heat. Melt an additional 2 Tb. of butter. Add in the broth, gochujang and chopped kimchi with the juices and stir until fragrant and boiling.

Meanwhile, prepare noodles according to package direction. Transfer the drained noodles to the kimchi mixture along with an additional 2 Tb. of butter. Toss until the sauce sets and the noodles are coated.

Divvy up the noodles in serving bowls, and top with mushrooms, sliced scallions, sesame seeds and yolks.

Kimchi Udon Noodle Bowl with Mushrooms

Yield: 4 servings

'Life-affirming' may be a bold statement for a bowl of noodles, but once you try this Kimchi Udon Noodle Bowl recipe you'll realize... it's no overstatement!

Ingredients

5 Tb. butter, divided
12 oz. chopped mushrooms, oyster or shiitake are best
1 small tin of stir-fried kimchi, chopped and juice reserved*
2 Tb. gochujang (Korean BBQ sauce)*
1/2 c. veggie broth
1 lb. udon noodles
1/2 c. sliced scallions
4 egg yolks, room temperature
sesame seeds for garnish

Instructions

Add one Tb. of butter to a wok over medium high heat. Stir in the oyster mushrooms and cook until golden in spots. Remove the mushrooms to a bowl.
Return the wok to medium high heat. Melt an additional 2 Tb. of butter. Add in the broth, gochujang and chopped kimchi with the juices and stir until fragrant and boiling.
Meanwhile, prepare noodles according to package direction. Transfer the drained noodles to the kimchi mixture along with an additional 2 Tb. of butter. Toss until the sauce sets and the noodles are coated.
Divvy up the noodles in serving bowls, and top with mushrooms, sliced scallions, sesame seeds and yolks.