Kimchi and Pork Fried Noodles
By Maggie Zhu · americastestkitchen.com
45 minServes 4 to 6
Stir-fried udon noodles with tender pork, kimchi, and gochujang sauce; spicy, tangy, and quick.
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| prepTrim pork tenderloin and slice thin against the grain. | ||||||
| 1 pound pork tenderloin, trimmed and sliced thin against grain | Marinate pork 15 min | Sear & stir-fry pork in batches, 2 min per batch | Return pork, add scallions, toss to combine | Drizzle sesame oil, serve | ||
| 2 teaspoons soy sauce (for pork marinade) | ||||||
| 2 teaspoons Shaoxing wine or dry sherry | ||||||
| 2 teaspoons cornstarch (for pork marinade) | ||||||
| 2 tablespoons vegetable oil (for searing pork) | ||||||
| 6 tablespoons water | Whisk sauce, set aside | Add noodles & sauce, toss 2 min until coated | ||||
| 3 tablespoons gochujang | ||||||
| 3 tablespoons soy sauce (for sauce) | ||||||
| 1½ tablespoons juice from cabbage kimchi | ||||||
| 1 tablespoon oyster sauce | ||||||
| 1 tablespoon sugar | ||||||
| 1½ teaspoons cornstarch (for sauce) | ||||||
| 1 pound frozen or vacuum-packed fresh udon noodles | Loosen noodles, drain well | |||||
| 2 tablespoons vegetable oil (for stir-fry) | Stir-fry onion 2 min | Add kimchi, ginger & garlic, cook 1 min | Add bean sprouts, cook 1 min | |||
| 1 small onion, sliced thin | ||||||
| 150 g cabbage kimchi, drained and chopped | ||||||
| 1 tablespoon grated fresh ginger | ||||||
| 2 garlic cloves, minced | ||||||
| 225 g bean sprouts | ||||||
| 2 scallions, cut into 2-inch pieces | ||||||
| 2 teaspoons toasted sesame oil | ||||||
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