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Stir-Fried Noodles with Kimchi and Pork
4 to 6 Servings
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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.
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.
October 25, 2022
Easy and so delicious. Threw in some bok choy with the scallions and we loved it
June 21, 2022
Delicious and Easy
This recipe was excellent payoff for little effort. I had trouble finding dried Udon noodles, so used Soba instead and they were fantastic. Found 2Tbsp of Gochujang to be just right.
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.
December 2, 2022
Very good. Needs more pork.
This was very good. It is also quite filling, for what that is worth. I would stick with 2 tablespoons of gochugang otherwise you will only taste heat. I would also increase the ground pork to one pound and maybe double the scallions too.
October 8, 2022
Delicious and easy
This was really good. We didn't have enough noodles unfortunately because the only udon noodles we found were not dried, but it ended up well. We did end up keeping the spice low though as we have noticed the spice level is usually not to our liking, but thats a personal thing.
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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.