Stir Fried Noodles with Kimchi and Pork
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There are few foods as flavor-packed as kimchi, a Korean side dish made from fermented vegetables, most commonly napa cabbage and Korean radish. In this recipe for stir fried noodles with kimchi and pork (from Christopher Kimball’s new cookbook, Milk Street: Noodles), it provides all the spicy, briny flavor your heart desires.
But don’t fear the heat: Draining the kimchi before adding it to the noodles curbs some of the intensity. A touch of sugar and a couple tablespoons of butter also round out punchy gochujang, salty soy sauce and savory ground pork to create an impeccably balanced dish.
“Butter may seem out of place, but its richness smooths the edges and adds a velvety touch,” assures Kimball. “If you like, sprinkle some furikake or crumble some crisp toasted nori onto the noodles just before serving.”
Excerpted from Milk Street: Noodles by Christopher Kimball. Copyright © 2023 by CPK Media, LL. Photography Credits: Connie Miller of CB Creatives. Behind the Scenes photography by Gabriella Rinaldo. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
Ingredients
10 ounces dried udon
2 teaspoons plus 2 tablespoons grapeseed or other neutral oil
2 to 3 tablespoons gochujang
2 tablespoons soy sauce
4 teaspoons sugar
1 tablespoon kimchi juice
2 teaspoons toasted sesame oil
8 ounces ground pork
1 bunch scallions, sliced on the diagonal, whites and greens separated
2 tablespoons salted butter, cut into four pieces
1½ cups kimchi, drained and roughly chopped
½ teaspoon freshly ground black pepper, plus more to taste
3 tablespoons toasted sesame seeds
Kosher salt, to taste
Directions
1. In a large pot, bring 4 quarts of water to a boil. Add the udon and cook, stirring occasionally, until tender. Drain the noodles in a colander and rinse under cold water until cool to the touch. Drain again and toss with 2 teaspoons neutral oil, then set aside.
2. In a small bowl, whisk together the gochujang, soy sauce, sugar, kimchi juice, sesame oil and ¼ cup water. Set aside.
3. In a 12-inch nonstick skillet over medium-high heat, heat the remaining 2 tablespoons of neutral oil until shimmering. Add the pork and scallion whites and cook, breaking the meat into small bits, just until no longer pink, about 3 minutes. Increase the heat to high and add the butter, kimchi and ½ teaspoon pepper. Cook, stirring often, until browned, about 2 minutes.
4. Add the noodles and toss, then add the gochujang mixture. Cook, stirring and tossing, until the noodles are heated through and the sauce clings, about 3 minutes. Turn off the heat, then toss in the scallion greens and sesame seeds. Season to taste with salt and pepper.
544 calories
29g fat
56g carbs
20g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.