Kimchi Udon Noodle Stir-Fry

1. 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.

2. Meanwhile, mix honey, soy sauce, Sriracha, and rice vinegar together in a bowl.

3. Cook bacon in a large pan 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 honey-soy sauce mixture, udon noodles, and sesame oil; stir well. Remove from the heat and transfer to a plate. Top with scallions.

Tipd

Substitute 6 to 7 ounces dried noodles if needed. Cook in boiling water for 8 minutes.