Start by soaking the vacuum-packed udon noodles in hot water for 10 minutes.
In a frying pan, sauté shallot and garlic in vegetable oil until fragrant.
Add gochujang paste, honey, and kimchi, mix well.
Add protein (if using) and cook until browned.
Add water and cooked noodles to the pan, mix everything together.
Add spring onions and stir.
Serve the kimchi udon with optional fried egg or egg yolk on top.
