Korean · Dinner
Kimchi Noodle Stir-Fry
Pork belly strips stir-fried with tangy fermented kimchi, tossed through chewy wheat noodles in a gochujang and soy glaze. Scallions, sesame oil and toasted sesame seeds finish the dish, delivering funky, savoury, mildly spicy notes typical of Korean home-style noodle cooking, served hot in a single bowl.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
740Calories
28.2gProtein
41.8gFat
63.8gCarbs
11.8gSugar
4.9gFiber
1631mgSodium
125mgChol
15gSat Fat
655mgPotassium
88mgCalcium
3.6mgIron
1mcgVitamin B12
15mgVitamin C
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice pork belly thinly; chop kimchi; mince garlic; slice scallion. Set each in a separate bowl.
2
Heat the vegetable oil in a wok or large skillet over medium-high heat, sear pork belly slices three to four minutes, turning once, until edges crisp and fat renders clear.
3
Stir in garlic and cook 30 seconds until fragrant. Add kimchi, gochujang, soy sauce, sugar and brine; simmer four minutes over medium heat until sauce coats thickly.
4
Add drained noodles to the wok and toss over medium heat one to two minutes until coated in red sauce and glossy. Remove from heat, drizzle sesame oil, toss once. Transfer to bowl; scatter scallion and sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork belly
- 1 1/2 cup240g kimchi
- 5 oz140g wheat noodles, udon-style
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml kimchi brine or water
