Spicy Kimchi & Veggie Udon Stir-Fry

This easy to make kimchi Udon is loaded with kimchi, shiitake mushrooms, variety of vegetables, and udon noodles, all coated in an intensely flavorful Mizkan® Udon & Soba Broth Concentrate. This one-pan meal is quick to make and calls for simple ingredients from your fridge to make the delicious stir


  1. 2  servings dry udon noodles (about 6 ounces)

  2. 1  tablespoon vegetable oil 

  3. 1/2  cup shiitake mushrooms, stemmed, thinly sliced

  4. 1  small yellow onion, thinly sliced  

  5. 1  cup coarsely chopped cabbage

  6. 1/2  cup sugar snap peas, trimmed, cut into bite-size pieces

  7. 1/2  cup loosely packed shredded carrots

  8. 1/4  cup chopped kimchi, drained, coarsely chopped

  9. 2  tablespoons MIZKAN Udon & Soba Broth Concentrate


  1. Cook noodles as directed on package. Rinse under running water; drain well. 

  2. Meanwhile, heat oil in large skillet on medium-high heat. Cook mushrooms and onions 3-4 minutes, or until onions are translucent. Add cabbage, peas, carrots and kimchi. Cook 3-4 minutes, stirring occasionally, until veggies are crisp-tender. 

  3. Add udon and Broth Concentrate. Toss gently over low heat until well combined. 


Kimchi is a spicy Korean fermented pickled cabbage often available in the refrigerated section of the produce department.

Substitute 1 tablespoon chili crisp for the kimchi for a different type of heat. Chili crisp is a popular Asian oil-based condiment made with crunchy bits of aromatics like chili flakes, garlic and ginger.

Utilize pre-cut veggies to save time on prep.

This is a great “refrigerator clean-out” dish. Substitute other veggies like hearty greens, sweet peppers, celery or zucchini.

Udon noodles are also available in the refrigerated and frozen aisle at most Asian markets. 


25 minutes