Creamy Kimchi Chicken Udon Noodles
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Spicy Korean-style ground chicken, tangy kimchi, mushrooms, chewy udon noodles, and a delectable creamy sauce made from silken tofu come together in this easy high protein dinner! Ready in 30 minutes and packed with flavor, these Creamy Kimchi Chicken Udon Noodles are perfect for busy weeknights!
About This Recipe
Creamy, spicy, and full of big and BOLD Korean flavors, this Creamy Kimchi Chicken Udon Noodles is my latest noodles obsession!
We have here fragrant aromatics like garlic, ginger, fresh red chilies and green onions, lean ground chicken, bouncy and chewy udon noodles, tangy kimchi, sliced shiitake mushrooms, and a spicy flavor-packed gochujang and sesame infused stir-fry sauce. Everything gets coated in a creamy blended silken tofu sauce to make an EPIC and luscious high protein noodles dish!
Ready in just 30 minutes and perfect for a busy weeknight. Bonus? It reheats really well and can be made for meal prep too!
For more blended tofu sauce noodles, check out my Creamy Mapo Tofu Udon Noodles!
Table of contents
Why This Recipe Works
- Quick and easy to make. Ready in just 30 minutes and perfect for busy weeknights!
- Flavor-packed! This dish packs a flavorful punch and will tantalize your taste buds with the spicy Korean flavors and creamy tofu sauce texture!
- High Protein. The silken tofu sauce paired with lean ground chicken and wheat-based noodles makes this a high protein meal with 42 grams of protein in each serving!
- Customizable. You can use your favorite ground protein and serve with any type of veggies on the side. Or add veggies straight in the pan!
Ingredient Notes and Substitutes
Fresh & Pantry Ingredients
- Aromatics: Spring onion (green onion/scallion), fresh ginger, garlic and red chilies. I used Thai Bird’s Eye red chilies but any type of fresh red chilies easily available to you will work. Omit for milder dish.
- Kimchi: A Korean spicy fermented cabbage that come in jars, cans and packages. It’s typically made with cabbage, radish, sometimes carrots, as well as other seasonings and aromatics such as fish sauce, gochugaru, garlic and ginger. You can find it in the fridge section of mainstream supermarkets that are well-stocked with international ingredients. It’s also available in Asian and Korean supermarkets.
- Asian Brown Mushrooms: I used shiitake but use any type of mushrooms you love or have on hand are fine to use.
- Lean Ground Chicken: I used homemade chicken breast mince made in the food processor but store-bought lean ground chicken can also be used. Or use lean ground pork, turkey, or beef if you prefer!
- Udon Noodles: I used frozen sanuki udon noodles for this recipe. You can find them at your local Asian supermarket. They are incredibly chewy and have a wonderful bite to them! Vacuum sealed packs of pre-cooked fresh udon noodles can also be used. In a pinch, dried udon noodles will work too but note that they won’t be as chewy or bouncy as frozen or fresh udon noodles.
Tofu Sauce: I used a block of silken tofu (soft tofu), ground black pepper, and fine sea salt to make the creamy tofu sauce. - Peanut Oil: Or use your preferred cooking oil.
- To Serve: Finish off with more spring onion and toasted white sesame seeds to add some crunch and flavor!
Stir-fry Gochujang Sauce Ingredients
- Sesame Oil: For toasted sesame aromas and flavor!
- Chili Oil (optional): This is a pure chili oil without flakes/seeds but you can substitute with a chili oil that has sediment if you like. Adjust quantity to taste and omit for a milder dish. You may want to use less fresh red chilies depending on how spicy your chili oil is.
- Distilled White Vinegar: Adds a hint of acidity to balance the spicy and sweet flavors.
- Low Sodium Light Soy Sauce: Low sodium helps use to control the salt level better. If using regular light soy sauce, use a little less than the amount specified and substitute the rest with water.
- Gochugaru: A hot Korean red pepper powder. Heat level varies across different brands so adjust quantity to taste. Adjust the quantity you use to taste or substitute with any type of medium-hot chili powder.
- White Sugar: Balances the heat. Use more or less to suit your preference. Feel free to use any other sweetener of your choice. Honey would work well too.
- Gochujang: A fermented Korean chili pepper paste that comes in small tubs. Although it has a deep dark red color, it’s not extremely spicy. It has a spicy-sweet and smoky flavor profile. It’s available in in Korean and Asian supermarkets, several mainstream supermarkets, and online.
Creamy Kimchi Chicken Udon Noodles
Spicy Korean-style ground chicken, tangy kimchi, mushrooms, chewy udon noodles, and a delectable creamy sauce made from silken tofu come together in this easy high protein dinner! Ready in 30 minutes and packed with flavor, these Creamy Kimchi Chicken Udon Noodles are perfect for busy weeknights!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Korean-inspired
Ingredients
Stir-fry Sauce:
- 30–60 grams / 1-2 tablespoons Gochujang, to taste
- 2 tablespoons Low Sodium Light Soy Sauce
- 2 teaspoons Distilled White Vinegar
- 1 teaspoon Sesame Oil
- ½ teaspoon Chili Oil (optional – pure chili oil without flakes/seeds), to taste
- 1 teaspoon Gochugaru (Korean red pepper powder), to taste
- 1 teaspoon White Sugar
Creamy Kimchi Chicken Udon Noodles:
- 1 medium stalk / 10-15 grams Spring Onion (Scallion/Green Onions) – chopped, white and light green parts separated from dark green parts
- 4–5 cloves / 20 grams Garlic – minced
- 2 tablespoons / 10 grams Ginger – minced
- 2–6 pieces / 6-18 grams fresh Red Chilies (optional – I used Thai Bird’s Eye red chilies but any variety will work, omit for milder dish) – finely chopped
- 3–4 pieces / 70-80 grams fresh Asian Brown Mushrooms (I used shiitake, or use any other mushrooms of choice)
- 90 grams / ½ cup Kimchi – chopped or cut with kitchen shears
- 12–12.34 ounces / 340-350 grams block Silken Tofu (soft tofu)
- ½ teaspoon freshly cracked Black Pepper
- ½ teaspoon Fine Sea Salt
- 14 ounces (2 packs) / 400 grams Udon Noodles
- 2 teaspoons Peanut Oil, for cooking
- 7 ounces / 200 grams Lean Ground Chicken
- To Serve: Reserved spring onion, toasted white sesame seeds (optional)
Instructions
Prep:
- Make the stir-fry sauce: Mix together the gochujang, low sodium light soy sauce, white vinegar, sesame oil, chili oil, gochugaru and white sugar in a small measuring cup (for easier pouring) or bowl until combined well.
- Prepare all the fresh ingredients: Prepare the spring onion, garlic, ginger, fresh red chilies (if using), mushrooms and kimchi as indicated in the ‘ingredients’ section.
Creamy Kimchi Chicken Udon Noodles:
- Blend the tofu: Drain the liquid from the block of silken tofu. Combine the tofu, black pepper and sea salt in a small blender and blend until smooth and creamy. Set aside for later.
- Cook the noodles: Bring a pot of water to a boil. Once rapidly boiling, lower the heat and add the udon noodle cakes. Use tongs to gently shake the noodle cakes until the strands loosen and soften – about 1 minute. (If using fresh udon, vacuum sealed packs or dried udon noodles, cook according to package instructions.) Drain into a colander and set aside.
- Sauté the aromatics: Heat 2 teaspoons of peanut oil in a medium deep edged skillet or sauté pan over medium-high heat. Add the spring onion white and light green parts, ginger, garlic and red chilies for 30-40 seconds until fragrant.
- Add the mushrooms and kimchi: Add the sliced shiitake mushrooms and kimchi and sauté for 2-3 minutes, until the mushrooms have softened.
- Cook the chicken: Add the ground chicken and cook for 2 minutes, breaking up the clumps with your spatula, until just cooked.
- Add the noodles and sauce: Add the cooked udon noodles and pour the stir-fry sauce on top. Mix well to combine until everything is evenly coated.
- Stir through the spring onion. Add most of the spring onion dark green parts and mix briefly to combine. Switch off the heat.
- Add the blended tofu: Add the blended tofu and mix well to combine. (Note: It may look overly saucy but the tofu sauce will cling onto the noodles once off the heat.)
- Serve: Divide evenly onto two plates and garnish with the reserved spring onion green parts and toasted white sesame seeds if desired. Serve immediately.
Notes
- Storing and reheating. While these creamy kimchi chicken noodles taste best when freshly cooked, leftovers can be stored in a sealed airtight container in the fridge for 3-4 days. Reheat on high in the microwave on high for 2-3 minutes, stirring halfway through, until hot throughout.
- Be sure to check out the full article section for ingredient notes, tips, and ideas on how to customize this recipe for specific dietary needs and flavor preferences!
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 688
- Sugar: 17.9g
- Sodium: 2319.8mg
- Fat: 18.7g
- Saturated Fat: 3g
- Unsaturated Fat: 15.6g
- Trans Fat: 0.1g
- Carbohydrates: 88.9g
- Fiber: 4.3g
- Protein: 41.7g
- Cholesterol: 73mg
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Looking for more Korean-style noodles? Try my Creamy Spicy Korean Udon Noodles with Bulgogi Chicken, these Stir-fried Kimchi Chicken Noodles, or Chicken Japchae (Korean Glass Noodles Stir-fry) next!
Cook’s Tips
- Drain the tofu well. Be sure to drain off the tofu water well to avoid having its flavor in the blended tofu sauce.
- Adjust the spice level to your preference. Use more or less fresh red chilies, chili oil, gochujang and gochugaru to tailor this dish to your heat level preference. You can leave out the fresh red chilies completely for a milder flavor.
- Adjust vinegar amount based on how tangy your kimchi is. Some brands can be very aged and sour. Others have a milder tangy flavor. Use more or less distilled white vinegar based on your acidity level preference. You can also add more kimchi juice from the jar of kimchi to add more tang and punchy flavors.
- Use frozen sanuki udon noodles. They have an incredible firm and bouncy texture but are also wonderfully slippery and smooth! I highly recommend them! Other varieties like Inaniwa udon noodles are thin and silky but not as bouncy. Try to seek them out at your local Asian supermarket.
- Double the recipe. This Korean noodles recipe makes two generous adult sized servings or 3 decent sized servings if serving with other dishes. It can easily be scaled up for meal prep. Click the ‘2x’ button at the top of the recipe card below to display double the ingredient amounts to make 4-5 servings. Use a larger pot to prepare the udon noodles and a larger pan to cook the aromatics and veggies so that there is enough room to mix the sauces with the noodles.
How to Make Creamy Kimchi Chicken Udon Noodles – Step-by-Step
Add tofu and seasonings to blender and blend until smooth and creamy (image 1 and 2). Next, cook the udon noodles in a pot of boiling water (image 3). Drain well and set aside.
In a separate pan, sauté the aromatics until fragrant (image 4). Add the sliced mushrooms and kimchi and cook until the mushrooms have softened (image 5). Add the ground chicken and cook for a few minutes, breaking up the clumps, until just cooked through (image 6).
Add the cooked udon noodles and stir-fry sauce and mix well to combine until everything is evenly coated (image 7). Stir through most of the spring onion dark greek parts (image 8). Then stir in the creamy blended silken tofu sauce until everything is combined well (image 9).
Garnish with the reserved spring onion and a sprinkling of toasted white sesame seeds if you like. Then enjoy!
Storing and Reheating Leftovers
- Storing: While these creamy kimchi chicken noodles taste best when freshly cooked, leftovers can be stored in a sealed airtight container in the fridge for 3-4 days.
- Reheating: Reheat on high in the microwave on high for 2-3 minutes, stirring halfway through, until hot throughout.
Variations
Dietary Modifications
- Gluten-free. Use a gluten-free soy sauce (or tamari or coconut aminos), a gluten-free gochujang such as Sempio gluten free gochujang, and kimchi. Also, use your favorite type of gluten-free noodles such as rice noodles or brown rice udon noodles instead of wheat-based udon noodles. Soba noodles that are made out of 100% buckwheat (not a combination of wheat flour and buckwheat) would also be tasty and add a subtle nutty flavor to this dish.
- Vegetarian/Vegan. Use a plant-based ground meat substitute instead of chicken. Or use crispy pan-fried tofu cubes, tempeh, or seitan instead. You could also use a variety of mushrooms instead. In addition to the shiitake mushrooms, diced oyster mushrooms, sliced white champignons would add great flavor.
Flavor/Preference Customizations
- Use a different protein. Aside from ground meat, thinly sliced pork belly, chicken thigh fillets (boneless and skinless), or shrimp would also be tasty in these noodles!
- Serve veggies on the side or add them in the noodles. Baby spinach, baby bok choy, bean sprouts, Chinese cabbage (Napa cabbage), snap peas, snow peas, carrots, etc.
- Use a different spicy sauce. Switch out the gochujang for sambal oelek,, sriracha or a chili garlic sauce.
- Use different noodles. Wheat-based Shanghai noodles, ramen noodles, egg noodles, hokkien noodles, lo mein noodles, buckwheat noodles, or any type of Chinese, Japanese or Korean wheat noodles. Noodle-type pasta such as linguini, fettuccine, spaghetti or bucatini would taste great too in the creamy and spicy gochujang sauce!
FAQs
Silken tofu (soft tofu) works really well to make a creamy and smooth blended tofu sauce. However, medium or firm tofu should work too.
You can use it to make a creamy sauce for pasta and other creamy noodles dishes. Check out my Creamy Mapo Tofu Udon Noodles which is also made with a silken tofu sauce and packed with flavor! You can also thicken up smoothies with tofu and make lighter and high protein creamy desserts such as a high protein chocolate mousse.
Yes, it is! However, you can adjust the amount of spicy ingredients (gochujang, gochugaru, fresh red chilies, and chili oil) that you use to tailor this dish to your heat level preference.
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