Kimchi Udon Stir-Fry

1.Bring a pot of water to a boil and cook the udon noodles according to package instructions (usually about 3-4 minutes). Drain and set aside.

2.In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

3.Add the chopped kimchi and stir-fry for 2-3 minutes until heated through and slightly caramelized.

4.Incorporate the julienned carrot and sliced bell pepper into the skillet, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.

5.Add the cooked udon noodles to the skillet, followed by the gochujang, soy sauce, sesame oil, and sugar. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.

6.Stir in the bean sprouts and chopped green onions, cooking for an additional minute. Season with salt and pepper to taste.

7.Remove from heat and serve hot, garnished with sesame seeds and fresh cilantro if desired.