Pork and KimChi Noodle Stir Fry

by on January 13, 2014

Favorite Pork and Noodle Stir Fry with KimChi. These are loaded with flavor and so delicious. on WhiteOnRiceCouple.com

It was last month that we photographed an assignment that involved way too many quinoa recipes. How many exactly? Let’s just say that we were blinded by quinoa grains and couldn’t stomach another bite of anything whole grain. It was an assignment that could have benefited our personal health, unlike some chocolate and cocktail shoots we’ve been working on lately. But after the 8th recipe test and shot, we were hankering to go back to shooting and eating chocolate.

Don’t get us wrong cause we adore our healthy grains and lunches, but there’s times when the body need to hold-off on the fiber and chew on something a little more……dangerous.

Favorite Pork and Noodle Stir Fry with KimChi. These are loaded with flavor and so delicious. on WhiteOnRiceCouple.comSomething bold. Something really flavorful with a kick of heat that jump-starts our fiber filled … brains. Adding to that dangerous dish, a little bit of ferment and delicious stink of kimchi would do the trick. Oh kimchi, the ubiquitous and famous Korean spicy fermented cabbage. It’s a side dish that has its lovers and haters. For us, we love it so much that we make it homemade. Homemade? Yes, but that’s another post.

So, let’s reminisce back to that fiber-filled quinoa shoot day. As lunch time was approaching, the whole team agreed that we were craving something crazy bold and loaded with flavor. With only about 30 minutes available for a break, we whipped out some packages of ramen noodles that we always have on hand for emergency soup fixes at the studio and boiled those for our bed of noodles. Boiled, without the seasoning packet, of course.

Next, we had some leftover ground pork and a bottle of homemade kimchi in the studio fridge. It all stared to make sense as we stared at the table full of quinoa recipes. Pork and noodle stir fry was the only way to go and get our sanity back. And within 30 minutes, we had a huge…..we mean…HUGE…pan of the most yummy stir fried pork and kimchi noodles that one could cook in 10 minutes.

Raise your hand if you like pork, if you enjoy noodles and if you love kimchi. If you’ve say yes to all three, then this noodle dish is for you. You’ll love it! And as for all the rest of the quinoa dishes that we made? They all got donated to our hungry UPS, Fed-Ex and US Postal Service delivery guys. They deserved it!

enjoy,

diane and todd

Favorite Pork and Noodle Stir Fry with KimChi. These are loaded with flavor and so delicious. on WhiteOnRiceCouple.com

Pork and Kim Chi Noodle Stir Fry

Yield: Serves 4

Total Time: 30 min

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. But remember to discard the seasoning packets.

Ingredients:

  • 1/2 pound (or about 2 ramen packages) dried Asian noodles, cooked al dente
  • 2 tablespoons oil
  • 1 pound ground pork
  • 1/2 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup water
  • 2 Tablespoons fish sauce
  • 2 teaspoons sugar
  • 2 cups kim chi
  • 1/2 cup green onions, plus additional for garnish

Directions:

  1. Cook noodles to package instructions. Rinse, drain and set aside.
  2. Heat a large skillet over medium-high heat. Add the oil, and then stir in the pork, onions, and garlic. Cook until the pork is browned and cooked though, 5-8 minutes.
  3. Reduce heat to medium. Stir in the water, fish sauce, and sugar. Stir in the noodles and cook until the noodles are heated through, 1-2 minutes.
  4. Fold in kim chi and green onions, cook for an additional minute to warm kim chi. Plate, garnish with additional green onions and serve warm.
Recipe Source: WhiteOnRiceCouple.com.

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{ 20 comments… read them below or add one }

1 Miss Kim @ behgopa January 13, 2014 at 1:19 am

Looks delish! I am Korean and have made Kimchi/pork stir fried plenty of times, but have never added ramen noodles to them before! Very interesting…I totally want to try. Looks dangerously good. I’d personally add some minced jalapenos and gochugaru (red pepper flakes) just for that extra kick since I love it spicy.

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2 Belinda@themoonblushbaker January 13, 2014 at 2:56 am

Kimchi is one the best things to stir fry with! One of Korean friends introduced me to her hack at fried rice and I was very impressed.
I with you sometimes you need something not whole grain, protein enriched and gluten free to feel good. Simply this fits the bill for easy week night meal! Love the photos too

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3 alexandra January 13, 2014 at 6:10 am

What a fantastic combination of flavors. Can’t wait to whip this one up in the kitchen!

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4 karen January 13, 2014 at 7:27 am

Every time you use Korean foods in your recipes, I jump in joy. My mouth is watery, looking at these photos on this sleepy Monday morning. I have fresh ramen noodles in the fridge for emergencies (so much better than the dried ones) and this combo will make a great Monday lunch to wake me up! Thx guys!

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5 Joanna January 13, 2014 at 8:13 am

I should not even look at your post now… It is before lunch:) I have been craving spicy foods lately and you just nailed it. The combination of flavors sounds perfect! Need to get or make some kimchi first. Thank you!!!

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6 jenn @ beyond the stoop January 13, 2014 at 11:32 am

I don’t even LIKE kim chi and this recipe looks good!

sometimes my boyfriend sneaks kim chi into dishes like fried rice, stews, or soup, and I actually really like it (I guess I like it in doses). this could be the dish to step up my tolerance for the stuff, haha. by this time next year i’ll crave the stuff!! haha. well, hopefully.

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7 Andi January 13, 2014 at 1:07 pm

Oh my god that looks divine!

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8 Sophie January 13, 2014 at 4:31 pm

Halleluja yes to this! Kim chi is a staple in our fridge, and when it gets a little overripe I like to make kim chi fried rice. As a noodle lover I think this looks absolutely delicious. And so simple! Thanks guys! (Sometimes, I drain the water from the ramen noodles, throw out the packet and just add butter and sriracha. WHAT! Maybe that little dish needs kim chi)

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9 Cindy January 14, 2014 at 10:23 am

I am so going to make this! I LOVE stir-fried kimchi even by itself, so I can only imagine it’s amazing with pork and noodles.

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10 Jessica @ Food Luv Bites January 14, 2014 at 10:23 am

This looks so amazing on so many levels its not even funny. I will def give this one a try.

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11 Jamie Sarner January 15, 2014 at 5:13 am

Absolutely right, kimchi is a great way to prepare anything “loaded with flavor”! I like the combination with meat, guess I’ll give it a try myself. But I’m thinking about adding some anchovies, I think their salty character might fit it. Thank you for the inspirational post!

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12 Kevin @ Closet Cooking January 15, 2014 at 4:33 pm

What a great way to enjoy some kimchi!

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13 Annie January 15, 2014 at 4:41 pm

Pork and kimchi is always a stellar combo!

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14 SeattleDee January 15, 2014 at 10:27 pm

I can’t love the aroma of kimchi, but OMG the flavors! This stir fry now tops the list of desired lunch items for the weekend, thanks to a husband who can’t get enough kimchi. Loved the post, even if it means cooking lunch outside in an electric wok to handle the fragrance.

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15 Mary January 24, 2014 at 8:04 am

Kimchi is delicious! I want to try something like this. You have some wonderful photos on your site. Thanks for sharing.

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16 teryll January 25, 2014 at 8:14 pm

Made this for dinner tonight, ridiculously simple and masterfully delicious. Looking forward to leftovers tomorrow for lunch!

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17 Nicole (MyLoveForCooking) January 29, 2014 at 7:46 pm

I love everything about this! Must try! :)

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18 Minna February 5, 2014 at 4:51 pm

Swap the noodles for some rice and nix the sugar and you’ll have some amazing kimchi fried rice.

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19 Hannah February 5, 2014 at 9:49 pm

Aside from some chopped carrots, I followed this recipe to a T and it was amazing! I’m going to make this over and over again.

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20 Carissa {DomesticDreamboat} February 14, 2014 at 5:23 am

I made this dish last week, and it was delicious! The only change I made was to use dried Chinese noodles instead of the ramen, and they turned out great! I will definitely be making this again.

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