Easiest Way to Cook Delicious Pork, Kimchi and Cellophane Noodles Stir-fry

Pork, Kimchi and Cellophane Noodles Stir-fry. 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! It's one of the easiest noodle recipes that's quick and easy to feed your family. These easy Korean noodles are part of our ramen hack series that uses dried ramen noodles.

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them. Pork and Kim Chi Noodle Stir Fry For this recipe, the noodles we used were from packaged ramen. You can use any Asian noodle that you like, but the package ramen noodles worked great and cooked al-dente. You can cook Pork, Kimchi and Cellophane Noodles Stir-fry using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pork, Kimchi and Cellophane Noodles Stir-fry

1. You need of Cellophane noodles.
2. It's of Chinese cabbage kimchi.
3. It's of Sliced pork belly.
4. You need of Chinese chives (if available).
5. Prepare of ＊Water.
6. It's of ＊Chicken soup stock granules.
7. It's of ＊Doubanjiang.
8. Prepare of Sesame oil (for stir frying).

Now mix through the chicken stock, soy sauce and miso paste. Then add the corn flour mixture and simmer for another minute or until the sauce has thickened slightly. Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! 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).

Pork, Kimchi and Cellophane Noodles Stir-fry instructions

1. 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..
2. 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..
3. Finally, add the leek and give it a quick stir-fry, and it's done Enjoy whilst hot..

Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag. Make sure the udon noodles are drained well before using them. Otherwise the excess water will make your sauce watery. Use softened (not melted) butter to make the kimchi butter. It makes it easier to mix.