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Stir-Fried Noodles with Kimchi and Pork
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.
ounces dried udon noodles
teaspoons plus 2 tablespoons grapeseed or other neutral oil
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.
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There was way too much sauce and the gochujang flavor overpowered everything. I was excited for this recipe, and if I were to make it again I would cut the sauce in half.