Dinner

By marcussamuelsson.com | September 7, 2011

Looking for an easy stir-fry that still tastes like summer, but will prepare you for the fall? Then look no further then this simple Pork Kimchee and Noodle Stir-fry Recipe. It may sound like a mouthful to say, but it certainly is one for your taste buds with the pungent taste of kimchee and the delicate tastes of zucchini and rice noodles mixed together to make this delectable stir-fry dish.

Kimchee, for all of those who aren’t familiar with the word, is a popular Korean dish that is made with marinated cabbage to enlighten the senses. The best thing about it, is that you can even find it already made in your local Asian market. Dishing up a stir-fry tonight is the perfect way to kick off the end of summer and can be done ever so fast.

Adapted from Food & Wine’s Best of the Best Cookbook Recipes

Pork Kimchee and Noodle Stir-fry Recipe

Servings: 4

Ingredients

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp minced garlic
  • 2 medium pork tenderloins (about 2 pounds), skin removed, cut into 1/4 inch slices
  • 1/2 lb rice noodles
  • Kosher salt and freshly ground black pepper
  • 1 medium red onion, halved lengthwise and sliced thin
  • 3 scallions, thinly sliced
  • 2 cups store-bought cabbage Kimchee
  • 1 small zucchini, sliced as thin as possible
  • 1 cup fresh chicken stock or low-sodium chicken broth
  • 1/2 tsp chili pepper flakes
  • 1/2 tsp toasted sesame seeds

Directions

1. In a medium bowl, combine the soy sauce, mirin, and garlic. Add the pork, toss and marinate, refrigerate, for 30 minutes.

2. Meanwhile, place the noodles in a wok and fill with hot water to cover. When the noodles have softened, after about 15 minutes, drain and transfer to a bowl.

3. Dry the wok and heat it over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the pork, season with salt and pepper, and stir-fry until just cooked through, 6 to 8 minutes. Transfer the pork to a plate, add the remaining tablespoon oil to the wok, and swirl to coat the pan. When the oil is hot, add the onion and scallions and stir-fry until soft, about 2 minutes. Add the kimchee and zucchini and season with salt and pepper. Add the pork, stock and the noodles, mix, and heat through, 1 to 2 minutes.

1. For an extra kick, garnish with the chili pepper flakes and toasted sesame seeds and serve.

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