Best 3 Cold Udon With Kimchi And Tofu Recipes

Cold udon with kimchi and tofu is a refreshing and flavorful dish that is perfect for a quick and easy meal. The combination of the cold noodles, spicy kimchi, and savory tofu makes for a delicious and satisfying meal. This dish is also a great way to use up leftover kimchi and tofu, and it can be easily customized to your liking. With just a few simple ingredients, you can create a delicious and satisfying cold udon dish that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

KIMCHI UDON NOODLE STIR-FRY

Kimchi Udon Noodle Stir-Fry image

This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.

Provided by chpmnk42

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 (7 ounce) packages fresh udon noodles
1 ½ tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha sauce
½ tablespoon rice vinegar
2 strips bacon, chopped
1 ½ cups chopped kimchi
1 clove garlic, minced
1 teaspoon toasted sesame oil
4 scallions, diagonally sliced

Steps:

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 66.7 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 1452.3 mg, Sugar 7.6 g

UDON WITH TOFU AND ASIAN GREENS

Udon with Tofu and Asian Greens image

Provided by Food Network Kitchen

Categories main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 9

Ingredients

One 8-ounce package udon noodles
4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil
One 12-ounce package firm tofu, cut into 12 pieces
Kosher salt and freshly ground pepper
One 11-ounce package Asian cooking greens or baby spinach
1 bunch scallions, thinly sliced diagonally
Large pinch of red pepper flakes
3 tablespoons soy sauce
Pinch of sugar

Steps:

Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.

KIMCHI UDON WITH SCALLIONS

Kimchi Udon with Scallions image

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.

Provided by Andy Baraghani

Categories Bon Appétit Noodle Hot Pepper Egg Green Onion/Scallion Dinner Quick & Easy

Yield 4 servings

Number Of Ingredients 9

Ingredients

5 tablespoons unsalted butter, divided
1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
2 tablespoons gochujang (Korean hot pepper paste)
1/2 cup low-sodium chicken broth
1 pound fresh or frozen udon noodles
Kosher salt
4 large egg yolks, room temperature
3 scallions, white and pale-green parts only, thinly sliced on a diagonal
1 tablespoon toasted sesame seeds

Steps:

Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
Meanwhile, boil noodles according to package directions.
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.

Tips:

Use high-quality udon noodles for the best flavor and texture. Look for noodles that are made with 100% wheat flour and that have a slightly chewy texture.
If you don't have time to make your own kimchi, you can use store-bought kimchi. Just make sure to choose a kimchi that is made with fresh ingredients and that has a good balance of sour, spicy, and sweet flavors.
You can use any type of tofu you like in this recipe. Firm tofu will hold its shape better, while soft tofu will be more creamy. If you are using soft tofu, be sure to drain it well before adding it to the bowl.
Add other vegetables to the bowl, such as shredded carrots, cucumbers, or bell peppers. This will add extra flavor and crunch to the dish.
Serve the udon bowls immediately, while the noodles are still cold. You can garnish the bowls with additional kimchi, sliced green onions, or sesame seeds.

Conclusion:

Cold udon with kimchi and tofu is a refreshing and delicious summer meal. It is easy to make and can be customized to your own taste. The udon noodles are chewy and flavorful, the kimchi adds a sour and spicy kick, and the tofu adds a creamy and protein-rich element. This dish is sure to become a favorite in your summer rotation.