udon noodles

Sometimes, I just want to eat something hot and filling that takes 10 minutes or less to cook. When I don’t want to resort to something out of a box, I always opt for udon noodles. There’s always guaranteed to be some sort of vegetable kicking around in the fridge that I can sauté up with a mix of sauces and spices to make a quick bachelor-style meal for one.

While my stomach was rumbling this past Friday, I threw together this tasty plate of noodles in no time. The sauce here is the real winner, so feel free to toss in whatever vegetables you’d like into this. Chicken or shrimp would definitely be a perfect match too!



2 teaspoons sesame oil

1 thai eggplant (halved, thinly sliced)

1/2 cup daikon (1/2? cubed)

1/4 cup kimchi (loosely chopped)

1 tablespoon gochujang

1 tablespoon oyster sauce

2 teaspoons honey

2 teaspoons soy sauce

2 teaspoons rice wine vinegar

1 teaspoons ground black pepper

1 200g package udon noodles (blanched)

1. Heat the sesame oil in a medium pan on medium-high heat.

2. Place the sliced eggplant, daikon and kimchi in the pan and sauté for 3 minutes. Reduce to medium heat, add the next 6 ingredients to the pan, and stir until sauce is well incorporated.

3. Let the mixture cook for another 5 minutes, stirring occasionally. Finally, throw the udon noodles into the pan, toss until evenly coated and continue to cook until the noodles are warmed through, about 1 minute. Now eat by yourself like the bachelor(ette) you are!




Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.