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Kimchi-Chicken Udon - scharf, schnell gemacht, super lecker 🍜🔥

By Lille Hoyer

Kimchi Chicken Udon - spicy, quick to make, super tasty 🍜🔥

Udon are the slightly thicker siblings of ramen, which also work wonderfully in noodle soups. Because we were in the mood for a little spiciness today, we grabbed our own organic ramen free-range chicken bone broth and our dried kimchi to experiment a bit. A Korean delicacy, kimchi combines perfectly with our broth to create a hot flavor explosion that will warm you from the inside! And the recipe is really quick too. But be careful: our kimchi is extremely productive and just a few grams are enough. So see our portion size as a guideline that you can try for yourself.


    Ingredients:

    • For the udon:
    • 150g udon noodles
    • 200ml organic ramen free range chicken bone broth
    • 2cm ginger
    • 1 chili pepper
    • 2 cloves of garlic
    • 1 tbsp tomato paste
    • 1 tbsp soy sauce
    • 1 tbsp honey
    • 1 tbsp coconut oil
    • pepper
    • For the toppings:
    • 5g dried kimchi (fresh is also possible)
    • 1 tsp sesame oil
    • 1 pinch of black sesame
    • 1 lime slice
    • Spring onions

    And so it goes:

    • Cook udon in boiling salted water according to package instructions. Finely chop the ginger, chili and garlic and sauté in coconut oil for 30 seconds. Add tomato paste and continue to sweat for 1-2 minutes.
    • Deglaze with Little Hot Chicken soup base and soy sauce and bring to a simmer. Season with pepper and organic honey.
    • Place the udon in a bowl and pour in the soup base. Garnish with toppings