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Milk Street Recipe
Stir-Fried Noodles with Kimchi and Pork
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This is an umami-packed, noodle-based version of another weeknight favorite, kimchi fried rice. Butter may seem out of place, but its richness smooths the edges and adds a welcome velvetiness. If you like, sprinkle some furikake or crumble some crisp toasted nori onto the noodles just before serving.
4 to 6
Servings
Tip
Don’t let the pork brown when first cooking. Allow it to cook just until it has lost its pink to ensure the meat stays tender and moist, allowing it to grasp onto the noodles better.
30 minutes
10 ounces dried udon noodles
2 teaspoons plus 2 tablespoons grapeseed or other neutral oil
2-3 tablespoons gochujang
2 tablespoons soy sauce
4 teaspoons white sugar
1 tablespoon kimchi juice, plus 1½ cups drained kimchi, roughly chopped
2 teaspoons toasted sesame oil
8 ounces ground pork
1 bunch scallions, sliced on the diagonal, whites and greens reserved separately
2 tablespoons salted butter, cut into 4 pieces
Kosher salt and ground black pepper
3 tablespoons sesame seeds, toasted
Ingredients
-
10
ounces dried udon noodles
-
2
teaspoons plus 2 tablespoons grapeseed or other neutral oil
-
2-3
tablespoons gochujang
-
2
tablespoons soy sauce
-
4
teaspoons white sugar
-
1
tablespoon kimchi juice, plus 1½ cups drained kimchi, roughly chopped
-
2
teaspoons toasted sesame oil
-
8
ounces ground pork
-
1
bunch scallions, sliced on the diagonal, whites and greens reserved separately
-
2
tablespoons salted butter, cut into 4 pieces
-
Kosher salt and ground black pepper
-
3
tablespoons sesame seeds, toasted
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring occasionally, until tender. Drain in a colander and rinse under cold water until cool to the touch. Drain again, toss with the 2 teaspoons neutral oil, then set aside.
-
02In a small bowl, whisk together the gochujang, soy sauce, sugar, kimchi juice, sesame oil and ¼ cup water; set aside.
-
03In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons neutral oil until shimmering. Add the pork and scallion whites; cook, breaking the meat into small bits, just until no longer pink, about 3 minutes. Increase to high and add the butter, kimchi and ½ teaspoon pepper. Cook, stirring often, until browned, about 2 minutes.
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04Add the noodles and toss, then add the gochujang mixture. Cook, stirring and tossing, until the noodles are heated through and the sauce clings, 2 to 3 minutes. Off heat, toss in the scallion greens and sesame seeds. Taste and season with salt and pepper.
Tip: Don’t let the pork brown when first cooking. Allow it to cook just until it has lost its pink to ensure the meat stays tender and moist, allowing it to grasp onto the noodles better.
In the store
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Mains
Reviews
May 27, 2022
Delicious but super spicy
Very good and easy recipe. Used 2 TB Gochujang and even though I eat very spicy, this amount was a little much for me.Will use 1 TB next time.
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