Kimchi and Pork Fried Noodles
By Maggie Zhu · americastestkitchen.com
35 minServes 4 to 6
Stir-fried udon noodles with tender pork, kimchi, and ginger-garlic aromatics in a spicy gochujang sauce.
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| prepTrim pork tenderloin and slice thin against the grain | ||||||
| 90 ml water | Whisk sauce, set aside | Toss noodles & sauce until coated, 2 min | Return pork, add scallions, toss | Drizzle sesame oil, serve | ||
| 3 tablespoons gochujang | ||||||
| 3 tablespoons soy sauce (for sauce) | ||||||
| 22 ml juice from cabbage kimchi | ||||||
| 1 tablespoon oyster sauce | ||||||
| 1 tablespoon sugar | ||||||
| 1½ teaspoons cornstarch (for sauce) | ||||||
| 450 g frozen or vacuum-packed fresh udon noodles | Loosen noodles, drain well | |||||
| 15 ml vegetable oil (for pork) | Sear pork batch 1, ~2 min total | Sear pork batch 2, ~2 min total | ||||
| 1 pound pork tenderloin, trimmed and sliced thin against grain | Marinate pork 15 min | |||||
| 2 teaspoons soy sauce (for pork marinade) | ||||||
| 2 teaspoons Shaoxing wine or dry sherry | ||||||
| 2 teaspoons cornstarch (for pork marinade) | ||||||
| 30 ml vegetable oil (for aromatics) | Stir-fry onion until soft, 2 min | Add kimchi, ginger & garlic, 1 min | Add 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 (4 cups) | ||||||
| 2 scallions, cut into 2-inch pieces | ||||||
| 2 teaspoons toasted sesame oil | ||||||
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