Stir-fried Kimchi Pork with Noodles

Kimchi, a spicy fermented cabbage, adds lots of flavor to this pork noodle dish. The pork belly, sliced into thin strips, becomes tender and flavorful after stir-frying in garlic and ginger. Serve the pork noodles hot, topped with sliced scallions and sesame seeds.

Ingredients

• 8 ounces Korean rice noodles or udon noodles
• 1/2 cup low-sodium soy sauce
• 2 tablespoons rice vinegar or lime juice
• 1 tablespoon toasted sesame seeds
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1/2 pound pork belly, sliced into 1/4-inch strips
• 2 cups coarsely chopped green onions
• 1 cup chopped kimchi

Directions

Cook the noodles according to package directions; drain and set aside. In a small bowl, whisk together the soy sauce, vinegar, 2 tablespoons water and sesame seeds.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, pork belly and kimchi; cook, stirring frequently, until the pork is browned around the edges, about 5 minutes.

Add the scallion greens and half of the sauce to the skillet; cook, stirring constantly, until bubbling, about 30 seconds. Add the cooked noodles and remaining sauce to the skillet; toss to combine and cook until heated through, about 2 minutes more.

Remove from the heat and let stand, stirring frequently, until most of the liquid has evaporated, about 5 minutes. Serve immediately, topped with sliced scallions.

Optional Garnishes

• Sliced scallions
• Sesame seeds, toasted
• Sriracha chili sauce
• Bean sprouts
• Fresh cilantro

Tips

For extra spice, include some chopped kimchi in the noodles. Pork belly has more fat than bacon, so it gets amazingly crispy when stir-fried. Udon or ramen noodles also work great in this dish.

To save time, use pre-cooked Korean rice noodles or udon noodles instead of cooking the noodles from scratch. Look for bottled kimchi near the Asian foods aisle for an authentic Korean flavor.

For a heartier meal, add diced tofu, shrimp or chicken to the stir-fry. Soy sauce adds savory flavor, while rice vinegar or lime juice adds brightness. You can substitute one for the other to suit your tastes.

Nutrition Facts

Per serving: 914 calories; 57g fat; 21g saturated fat; 1028mg sodium; 127g carbohydrate; 23g fiber; 48g protein;

Recipe Notes

Recipe adapted from Plate&Potato by Chrissy Teigen. Kimchi, the spicy Korean fermented cabbage, is what gives this dish heat and flavor. The toasted sesame seeds add extra nutty and savory notes. Rice noodles and udon noodles work equally well in this recipe.

Pork belly gets beautifully crisp when stir-fried, though its fat content means it needs careful cooking to avoid greasiness. Keep a close eye on it while stir-frying and remove from the pan once browned to your liking.

Kimchi Pork Noodle Bowl

A simple but flavorful noodle bowl made with spicy kimchi, garlicky pork and broth. Rice noodles, which can stand up to bold flavors, are perfect for this dish. Packed with flavor, this kimchi pork noodle bowl will satisfy your taste buds.

Ingredients

• 8 ounces Korean rice noodles or udon noodles
• 1/2 pound pork shoulder, cut into 1/2-inch cubes
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups low-sodium chicken broth
• 1 cup chopped kimchi
• 2 tablespoons chopped scallions
• 2 teaspoons toasted sesame seeds

Directions

Bring a large pot of salted water to a boil. Cook the noodles according to package directions; drain and set aside.

Meanwhile, in a large bowl, toss the pork with 2 cloves minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar and cayenne (if using).

Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork mixture; cook, stirring occasionally, until the pork is browned on all sides, about 5 minutes total.

Transfer the pork to a plate and set aside. Add the broth, kimchi, remaining 1 clove minced garlic and 1 tablespoon soy sauce to the pot; bring to a simmer, then add the cooked noodles and pork. Simmer, stirring occasionally, until heated through, about 2 minutes.

Remove from the heat and stir in the scallions and sesame seeds. Serve the noodle bowls topped with extra kimchi and scallions.

Nutrition Facts

Per serving: 990 calories; 29g fat; 10g saturated fat; 1630mg sodium; 137g carbohydrate; 14g fiber; 62g protein;

Notes

Red chili peppers can add heat to this dish. Adjust the amount of cayenne pepper accordingly for your desired spice level.

Rice noodles stand up well to heavy, savory dishes like this kimchi pork noodle bowl. Udon or ramen noodles can also be used.

Pork shoulder becomes very tender when braised and is perfect for soaking up flavors. Just make sure not to overcook the pork or it can fall apart.

Kimchi adds spice, tang and texture. Use more or less kimchi depending on how spicy you want the dish.

Garnish the noodle bowls with sliced scallions, sesame seeds, cilantro and lime wedges. add extra spice, crunch and freshness.

Soy sauce adds savory flavor while sesame oil adds nutty flavor to the pork. You can use them interchangeably but in different amounts.

For extra protein, add diced tofu, shredded cabbage or chopped chicken to the noodle bowls.

Spicy Kimchi Pork Noodle Bowl

A comforting noodle bowl loaded with spicy kimchi, tender pork and garlicky broth. Hearty rice noodles are perfect for soaking up the bold flavors in this kimchi pork noodle bowl. With heat, aroma, texture and savory flavor, every bite satisfies.