Pork, Kimchi and Cellophane Noodles Stir-fry

Name: Pork, Kimchi and Cellophane Noodles Stir-fry
Yield: 2 servings
Cuisine: American
Ingredients: 40 grams Cellophane noodles; 150 grams Chinese cabbage kimchi; 70 grams Sliced pork belly; 1 Chinese chives (if available); 4 tbsp ＊Water; 1 tsp ＊Chicken soup stock granules; 1 ＊Doubanjiang; 1 tbsp Sesame oil (for stir frying)

cookpad.japan @cookpad_jp

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.

The spiciness will vary according to the kimchi you use, but you can adjust with doubanjiang I add 2 teaspoons to make it really spicy.
If the Chinese cabbage kimchi is quite big, cut it into bite-sized pieces Rehydrate the noodles according to the package instructions. It's easy if you cut them with scissors whilst they are still in the sieve. Recipe by rie-tin

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.

cookpad.japan @cookpad_jp

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.

Saved

Ingredients

2 servings

40 gramsCellophane noodles
150 gramsChinese cabbage kimchi
70 gramsSliced pork belly
1Chinese chives (if available)
4 tbsp＊Water
1 tsp＊Chicken soup stock granules
1＊Doubanjiang
1 tbspSesame oil (for stir frying)

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Steps

1

Rehydrate the glass noodles with hot water, and then lightly drain before cutting it roughly. Slice the pork into 3 cm pieces. The leeks should also be 3 cm ♪ I didn't chopped the kimchi (this time). Reserve the kimchi liquid.
2

Heat sesame oil in a frying pan and fry the pork. Then add the kimchi and noodles! Add the ＊ ingredients and add as much doubanjiang as you like.
3

Finally, add the leek and give it a quick stir-fry, and it's done Enjoy whilst hot.