Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork, kimchi and cellophane noodles stir-fry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Pork, Kimchi and Cellophane Noodles Stir-fry. I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them. Korean Pork and KimChi Noodle Stir Fry (Kimchee) If you love Korean flavors, then this pork and kimchi noodle stir fry recipe is for you!
Pork, Kimchi and Cellophane Noodles Stir-fry is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pork, Kimchi and Cellophane Noodles Stir-fry is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have pork, kimchi and cellophane noodles stir-fry using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pork, Kimchi and Cellophane Noodles Stir-fry:
- Prepare 40 grams Cellophane noodles
- Get 150 grams Chinese cabbage kimchi
- Make ready 70 grams Sliced pork belly
- Make ready 1 Chinese chives (if available)
- Get 4 tbsp ＊Water
- Take 1 tsp ＊Chicken soup stock granules
- Prepare 1 ＊Doubanjiang
- Make ready 1 tbsp Sesame oil (for stir frying)
This time of the year, when farmer's markets are closed, and fresh produce in grocery stores are so limited, I often reach for my fermented vegetables (sometimes I even run out supplies and have to go for store-bought). Fresh udon noodles are stir-fried with bacon, kimchi, and garlic in a sweet and spicy Asian-inspired sauce for an extra flavorful weeknight meal the whole family will enjoy. Cook the noodles as the label directs, then drain and rinse under cold water. While the pork is marinating, chop the vegetables and set aside.
Instructions to make Pork, Kimchi and Cellophane Noodles Stir-fry:
- Rehydrate the glass noodles with hot water, and then lightly drain before cutting it roughly. Slice the pork into 3 cm pieces. The leeks should also be 3 cm ♪ I didn't chopped the kimchi (this time). Reserve the kimchi liquid.
- Heat sesame oil in a frying pan and fry the pork. Then add the kimchi and noodles! Add the ＊ ingredients and add as much doubanjiang as you like.
- Finally, add the leek and give it a quick stir-fry, and it's done Enjoy whilst hot.
Strain the kimchi reserving the liquid. Add the Gochujang (Korean red pepper paste) and cook for another minute. Increase heat to high and add purple cabbage, Chinese broccoli (or Napa cabbage), and carrots. Quickly stir and toss to combine the noodles, fish sauce and pork mixture. Combine ground pork, Shaoxing wine and salt in bowl, and mix well.
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