- Prep Time:
- 20 min
- Cook Time:
- 10 min
- 4 slices bacon, chopped
- 2 cups (500 mL) snap peas, trimmed
- 1 cup (250 mL) carrot matchsticks
- 1 red pepper, thinly sliced
- 1/4 cup (60 mL) hoisin sauce
- 1/4 cup (60 mL) Korean chili paste (gochujang)
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) honey
- 1 tbsp (15 mL) rice vinegar
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) minced fresh ginger
- 4 cloves garlic, minced
- 1/2 cup (125 mL) kimchi, chopped
- 1 lb (0.5 kg) udon noodles, cooked and drained
- 2 green onions, thinly sliced
- 2 tsp (10 mL) toasted sesame seeds
- 4 eggs, fried
Set large, non-stick skillet over medium-high heat; cook bacon for 3 to 5 minutes or until crisp around edges. Add snap peas, carrots and red pepper; cook for about 3 minutes or until bright and tender-crisp.
Meanwhile, in small bowl, whisk together hoisin, chili paste, soy sauce, honey, vinegar, lime juice, sesame oil, ginger and garlic; stir in kimchi. Add to skillet; stir-fry for about 2 minutes or until fragrant and deep red colour.
Add noodles; stir-fry for about 3 minutes or until heated through and well coated. Divide among 4 dinner plates. Garnish with green onions and sesame seeds. Top each serving with fried egg. Serve immediately.
A fried egg with a crispy edge is the best complement to this noodle dish and very easy to make. Heat a small cast-iron or non-stick skillet over medium-high heat; heat 2 tbsp (30 mL) oil until shimmering and running freely. Carefully crack egg into hot oil; cook for 20 seconds or until bottom is set. Tilt skillet to one side to allow oil to pool. Using a spoon, baste the egg with hot oil, concentrating on areas of uncooked egg white, for 45 to 60 seconds or until white is set and edges are crisp. Transfer to plate and repeat with remaining eggs, adding a touch more oil to skillet for each egg.